Venison Pot Roast with Sherry and Wild Mushrooms

Venison Pot Roast with Sherry and Wild Mushrooms
  • 4 servings
  • 30 minutes to prepare
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Ingredients

  • 50ml Olive oil
  • 300g Venison, diced
  • 1 Onion, diced
  • 1 Small celery stick, diced
  • 1 Small carrot, diced
  • 1 Small leek, diced
  • 100ml Red wine
  • 500ml TRUEfoods® chicken stock
  • 200g Chopped tomatoes
  • 1 Sprig of rosemary
  • 1 Sprig of thyme
  • 2 Bay leaves
  • 1 Star anise
  • 3 Juniper berries
  • 500g Wild mushrooms, washed and diced
  • 1 Small handful of chopped parsley
  • 50ml Pedro Ximénez sherry 
  • Salt and pepper to taste

Instructions

Method 

  1. Preheat the oven to 150°c/140°c Fan/284°F/ Gas Mark 4.  
  2. In a large oven proof pan, fry the diced venison in olive oil until brown.  
  3. Remove the meat and keep to one side. Fry the diced onion, celery, carrot and leek in the pan juices for 5 minutes then return the meat to the pan.  
  4. Add the red wine, chicken stock and chopped tomatoes and bring to a simmer.  
  5. Add the rosemary, thyme, bay leaves, star anise, juniper berries, and season with a little salt and pepper.  
  6. Add the diced wild mushrooms and place in the oven with a lid and cook for 90 minutes until the meat is tender and the sauce has reduced.  
  7. Add the chopped parsley and sherry and check the seasoning.  
  8. Serve with seasonal greens and buttery mash.
     

Chef’s Tip 

This method works well with a small 1kg haunch of venison.