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Venison roast with creamy blackcurrant sauce

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

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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