Braised Venison with Prune & Porter Ale Chutney

A fabulous winter warming meal for the New Year using local venison and our delicious Prune & Porter Ale Chutney.

Ingredients:

1.5kg haunch venison off the bone

250g back bacon

2 leeks

2 carrots

6 shallots

1 jar (195g) of Peachey’s Preserves Prune & Porter Ale Chutney

1 large glass of red wine

Serves 6

  • Heat a small amount of sunflower oil in a roasting tray until slightly smoking.
  • Dust venison joint in flour and seal on all sides.  Remove from tray.
  • Roughly chop leeks, carrots and put with whole shallots in tray and fry for a few minutes, stirring frequently so they don’t stick.  Remove from tray.
  • Clean roasting tray and place venison in the middle.  Scatter the fried vegetables around joint.
  • Pour red wine over the meat.
  • Smear the chutney over the top of the joint and then wrap the bacon rashers over the top and tuck underneath to secure.
  • Cover the tray with foil and leave to marinade for 1 hour.
  • Preheat the oven to 190oc, roast joint for 2 hours, occasionally basting the joint.
  • Reduce oven temperature to 170oc and roast for a further 15 minutes.
  • Remove from oven and leave to rest for 15 minutes
  • Cut meat into thick slices and spoon over some of the gravy from the tray.
  • Serve with mashed swede and broccoli.