Roast leg of Venison
- 3 sticks of celery, roughly chopped
- 3 carrots, cut in half lengthways
- 2 garlic bulb, split in half horizontally
- 2 onions, skin on, quartered
- 3 bay leaves, ripped
- Olive oil
- 1 x 3.5kg leg of venison
- A large glass of white wine
- 2 x 425g tins pitted black cherries
- 1 cinnamon stick
- 100g golden caster sugar
- Thumb-sized piece of ginger, peeled and grated
- 1 orange, zest and juice
Preheat your oven to 170°C/gas 3. There’s no need to peel your veg – just give them a wash and a rough chop. Pile the celery, carrot, garlic, onion and bay leaves in a roasting tray, drizzle with a little oil and toss together. Pop your venison on top, pour the wine over and season with salt and pepper. Tightly cover the roasting tray with foil and bake for 3½ hours. When the meat has been in the oven 2½ hours, put a nonstick pan on a low heat and tip in the cherries, juice and all. Add the cinnamon and sugar, then grate in the ginger and orange zest. Cut the orange in half and squeeze in the juice.
Leave to tick away for 20-25 minutes, squashing the cherries so they become sticky and delicious. Remove the venison from the oven, take off the foil and spoon over the cherry mixture. Pop it back in the oven for 20 minutes, until caramelised. Serve with mash, braised cabbage and spoon over the juices from the pan.