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Venison roast with creamy blackcurrant sauce

  

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

Ingredients

1.2 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

Directions

1Fry 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

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