Venison roast with creamy blackcurrant sauce

Lovely served with roasted potato wedges broccoli and cauliflower

Submitted by Linda Sagen

Venison roast with creamy blackcurrant sauce

Lovely served with roasted potato wedges broccoli and cauliflower
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Serving: 4
Prep Time 20 mins
Cook Time 8 hrs
Total Time 8 hrs 20 mins

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

Instructions
 

  • Fry mushrooms for 2 minutes transfer to slowcooker
  • Sear roast and season with salt and pepper
  • Add roast on top of mushrooms , add onion around it and baby carrots
  • Pour over all liquid apart from cooking cream
  • Add the thyme and stock powde
  • Once done remove roast let rest for 10 minutes
  • I then transferred liquid over to a pot on stove and added cornstarch mixed with cooking cream and made gravy that way
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