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Roast venison
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Total Time:
3 hours 15 minutes
Indulge in succulent roasted venison wrapped in crispy prosciutto and served with a velvety sauce. A guaranteed crowd-pleaser.
Ingredients:
  • 1 kg venison bones (ask your butcher)
  • 1 red onion
  • 1 carrot
  • 1 stick of celery
  • 1 tablespoon plain flour
  • ½ a bottle of Barolo
  • 25 g quality dark chocolate (70%)
  • 25 g unsalted butter
  • 1 level tablespoon coffee beans
  • 1 teaspoon white peppercorns
  • 2 sprigs of fresh rosemary
  • 2 cloves of garlic
  • 1 orange
  • 2 tablespoons balsamic vinegar
  • 2 x 750 g venison loin fillets trimmed
  • 14 slices of higher-welfare prosciutto
  • olive oil
Instructions:
  • 1. Preheat the oven to 180ºC/350ºF/gas 4. Place venison bones in a large, deep roasting tray along with peeled onion, washed carrot, roughly chopped celery, and flour. Roast for 1 hour, then transfer everything to a pot. Pour boiling water into the tray to scrape up the goodness, then add it to the pot with wine. Simmer for 2 hours, skimming the surface occasionally. Strain the sauce through a sieve and simmer to desired consistency. 2. Bring meat to room temperature. Make a paste by crushing coffee beans, peppercorns, rosemary, garlic, orange zest, and balsamic. Rub the paste on the venison loins. Wrap each loin in prosciutto and tie with string. Roast at 180ºC/350ºF/gas 4 for 30 minutes, turning every 10 minutes. Rest for 10 minutes. 3. Heat the sauce, add chocolate and butter, whisk until smooth, then season. Carve the venison, remove the string, and serve with the sauce. Enjoy with celeriac mash and steamed greens.

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