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
Serving: 4
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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Hi, is the cooking time 8 hours on low? Thanks so much.
Yes I would do low 🙂