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Roast venison with Italian herbs and red wine jus

Name: Roast venison with Italian herbs and red wine jus
Yield: 4
Ingredients: 400 g Venison (Main); 1 Tbsp Olive oil, plus 2 Tbsp extra for cooking; 2 Tbsp Tuscan seasoning; 1 tsp Freshly ground black pepper; 4 Shallots, diced; 4 Tbsp Olive oil; 1 clove Garlic, crushed; 1 sprig Rosemary; ¼ cup Balsamic vinegar; 2 cups Red wine; 2 cups Beef stock; 2 Tbsp Flour; 2 Tbsp Softened butter

for 4 people

Jan Bilton

Food writer and cookbook author.

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I doubled the recipe and cooked two roasts side by side for a dinner party. One was farmed venison and the other wild. Both were tender and delicious.

400 g	Venison (Main)
1 Tbsp	Olive oil, plus 2 Tbsp extra for cooking
2 Tbsp	Tuscan seasoning
1 tsp	Freshly ground black pepper

4	Shallots, diced
4 Tbsp	Olive oil
1 clove	Garlic, crushed
1 sprig	Rosemary
¼ cup	Balsamic vinegar
2 cups	Red wine
2 cups	Beef stock
2 Tbsp	Flour
2 Tbsp	Softened butter

Brush the venison with oil. Sprinkle all over with the Tuscan seasoning and black pepper. Place in an oven dish and refrigerate uncovered for at least 4 hours.
Meanwhile, prepare the jus. Stir-fry the shallots in the oil over a high for about 2 minutes, until lightly browned. Season with the salt, pepper, garlic and rosemary and heat through.
Add the vinegar and cook until almost evaporated. Add the wine and cook until reduced by two-thirds. Add the stock and simmer until reduced by two-thirds again, to about 1 cup. Remove the garlic and rosemary. Cream the flour and butter together then whisk into the jus. Cook, stirring, until thickened. Makes 1 cup.
Preheat the oven to 200C. Sear the venison in a frying pan in the extra oil, until browned on all sides. Return to the roasting dish. Roast for 20 minutes. Remove from the oven. Cover with foil then a heavy towel. Rest for 10 minutes before slicing. Serve with the jus.