EmailTweet 0 Full-screen Venison roast with creamy blackcurrant sauce Game Meat January 15, 2017 Venison roast with creamy blackcurrant sauce 0 0 5 0 Lovely served with roasted potato wedges broccoli and cauliflower Prep: 20 mins Cook: 8 hrs 20 mins 8 hrs 8 hrs 20 mins Yields: 4-6 servings Ingredients1.2 Kg venison roast 3 mushrooms sliced 1 onion cut in chunks a handfull frozen babycarrots 3 bay leafs 2 teaspoons dried thyme 50 ml blackcurrant juice concentrate (not with water) 200 ml water 200 ml cooking cream 3 tablespoons cornstarch 2 tablespoons soysauce 1 tablespoon beef stock powder Directions1Fry mushrooms for 2 minutes transfer to slowcooker 2Sear roast and season with salt and pepper 3Add roast on top of mushrooms , add onion around it and baby carrots 4Pour over all liquid apart from cooking cream 5Add the thyme and stock powde 6Once done remove roast let rest for 10 minutes 7I then transferred liquid over to a pot on stove and added cornstarch mixed with cooking cream and made gravy that way 8 Submitted by Linda Sagen close full screen 00:00 0 Reviews Cancel reply Your comment/review...All fields are required to submit a review.Your name ... Your email ... Notify me of new posts by email. Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time. Like this:Like Loading...