HT MC British
Game Pork Alcohol Main course Gluten Wheat Free
Eggless Britain Europe
teasp Juniper Berries
teasp Mustard Seeds
teasp Black peppercorns
Fresh Shelled Chestnuts
tbsp Olive Oil
Red Wine (check Manufacture)
Coarsely grind the mustard seeds, juniper and peppercorns, with a pestle and
mortar. Rub the mixture all over the venison. Wrap tightly in cling film and
refrigerate for 24 hours.
Bring meat to room temperature 1 hour before cooking and season lightly with
salt. Preheat oven to 220C, 425F, Gas mark 7. Pierce each chestnut, then put in
a shallow roasting dish and toss with the oil. Season with salt and roast for 5
Lay the pancetta slices overlapping on greaseproof paper to form a rectangle,
large enough to wrap around the venison. Lay the venison on the long edge and,
with the aid of the paper, roll the pancetta around it to enclose. Wrap in oiled
foil and roast with the chestnuts for 20 minutes.
Unwrap the venison, pour the juices into a saucepan, then roast for a further 5
minutes until the pancetta is slightly crisp. Transfer to a serving dish, cover
loosely and rest in a warm place for 15 minutes; continue to roast the chestnuts
during this time.
Add the wine to the meat juices and boil for 1 minute. Stir in the butter. Carve
the meat and serve with the chestnuts and glaze.
A lovely alternative to roast turkeys at Christmas or Easter.
Poultry & Game Recipes | General
Poultry & Game Prep & Cooking Times
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