Roast Venison with Marmalade Gravy
The robust citrus flavors of the sauce complement the rich, gamey flavor of the meat.
The venison can be marinated in the refrigerator for up to 3 days.
Preparation Time20 min
Preparation Time - Text20 mins, plus marinating and resting
Cooking Time40 min
Cooking Time - Text40
Total Timea day or more
OccasionFormal Dinner Party
Recipe Coursemain course
Taste and Texturemeaty, savory, sweet, tart
- 1¼ cups hearty red wine
- 2 tbsp fresh orange juice
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- 1 tbsp dark brown sugar
- 1 garlic clove, minced
- ½ tsp coarsely crushed black peppercorns
- 2¾ lb (1.25kg) boneless saddle of venison
- 1 tbsp vegetable oil
- 3 tbsp bitter orange marmalade
Mix the marinade ingredients in a large, nonmetallic bowl. Add the venison and turn to coat. Cover and refrigerate for 24–72 hours.
Preheat the oven to 425°F (220°C). Remove the venison from the marinade and pat dry. Brush with the vegetable oil. Place in a roasting pan and let stand at room temperature for about 20 minutes. Strain and reserve the marinade.
Roast for 20 minutes. Reduce the oven temperature to 375°F (190°C). Mix the ½ cup reserved marinade and the marmalade and spoon some over the venison. Continue roasting, basting occasionally with the marmalade mixture, about 20–30 minutes, until an instant-read thermometer inserted in the center of the roast reads 130°F (55°C) for medium-rare.
Transfer the venison to a carving board and tent with aluminum foil. Let stand for 10-15 minutes before carving.
Meanwhile, skim any excess fat from the pan juices. Stir in the reserved marinade. Bring to a boil and cook about 5 minutes, until slightly reduced. Pour into a sauceboat. Carve the venison and serve with the sauce.
2008 Dorling Kindersley