Rôti de Chevreuil, Pommes et Confiture de Groseille (Roast Venison, Apples and Gooseberry Jelly)

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Rôti de Chevreuil, Pommes et Confiture de Groseille (Roast Venison, Apples and Gooseberry Jelly)

Rôti de Chevreuil, Pommes et Confiture de Groseille (Roast Venison, Apples and Gooseberry Jelly) is a traditional French recipe for a classic dish of roast venison with roast apples stuffed with gooseberry jelly that's served with a gooseberry jelly sauce. The full recipe is presented here and I hope you enjoy this classic French version of: Roast Venison, Apples and Gooseberry Jelly (Rôti de Chevreuil, Pommes et Confiture de Groseille).

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Serves:

Rating:

Tags : Game Recipes Venison Recipes French Recipes

Ingredients:

4 apples, peeled and cored
200ml water
juice of 1 lemon
4 tsp gooseberry jelly
2 tsp butter
2 tsp caster sugar
1kg farmed venison
2 tbsp fat, melted
200ml bouillon
2 tbsp gooseberry jelly
1 clove
pinch of cinnamon
1 tsp cornflour
1 tbsp cold water
90ml sherry
salt and freshly-ground black pepper

Method:

Gently cook the apples in the water and lemon juice for 15 minutes. Drain them then arrange them in the corners of a roasting pan. Fill the centre of each apple with gooseberry jelly, top with butter then sprinkle with caster sugar.

Place the venison in the roasting pan and brush with the melted fat. Transfer to an oven pre-heated to 210°C and roast for 30 minutes, basting occasionally.

Crush the clove and combine in a saucepan with the bouillon, gooseberry jelly and cinnamon. Season to taste with salt and black pepper, then bring to a boil. Whisk together the cornflour and water to a smooth slurry. Whisk into the sauce in the pan and heat for 1 minute. Take off the heat and set aside.

When the meat is ready, slice then set aside to keep warm, with the apples. Place the roasting tin on the hob, add the gooseberry sauce and stir to deglaze the pan. Now stir in the sherry, then strain the sauce. Arrange the meat and apples on a serving plate, pour over the sauce and serve immediately.