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Roast Venison with Elderberries and Lavender Vinegar

Roast Venison with Elderberries and Lavender Vinegar is a traditional British recipe for a classic dish of venison roasted with soy sauce and ginger that's served with an elderberry, port wine and lavender vinegar sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Roast Venison with Elderberries and Lavender Vinegar.

prep time

20 minutes

cook time

90 minutes

Total Time:

110 minutes

Serves:

6–8

Rating: 4.5 star rating

Tags : Wild FoodGame RecipesVenison RecipesBritish Recipes

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Ingredients


For the Venison:
1kg venison (boneless roasting joint)
4 tbsp olive oil
100ml water
3 garlic cloves, slivered
5 tbsp fresh rosemary
120ml soy sauce
360ml water
3 thick slices of ginger

For the Sauce:
300g elderberries
2 tbsp honey
pinch of sea salt
100ml Port wine
4 tbsp lavender vinegar
4 tbsp butter
1 tbsp cornflour (cornstarch)
60ml water

Method:

Heat together the olive oil and water in a large frying pan. Add the venison joint and cook until nicely browned all over. Remove the venison from the pan then stuff the garlic slivers into the spaces between the muscle of the meat.

Now add the rosemary to a roasting pan and sit the venison on top. Whisk together the soy sauce and water and pour over the meat before adding the ginger. Cover and place in an oven pre-heated to 170°C and roast for about 60 minutes (for medium), or until the meat has reached your desired level of done-ness.

Remove the meat from the pan, cover with kitchen foil then set aside to rest and keep warm. In the meantime, combine the elderberries, Port wine and salt in a pan. Bring to a simmer and cook gently until the fruit pop then pass through a fine-meshed sieve with the back of a spoon (this purées them and removes the pips). Turn the resultant purée into a pan along with the lavender vinegar, honey and butter. Bring to a simmer then whisk the cornflour and water together as a slurry. Pour this into the sauce and whisk to combine. Cook until thickened.

Slice the venison, pour a little of the elderberry sauce on plates then sit the venison slices on top and serve.