Cooking game meat does not have to be scary - this super simple recipe will yield meltingly soft venison, with a rich sweet flavour and a delicious gravy. Serve with your favourite roast side dishes - potatoes, mash and veggies.
- 900g venison roast
- 225g dark brown soft sugar
- 75ml apple juice
- 75ml soy sauce
- 1/2 tsp. each salt and pepper
- 1/2 tsp. mixed spice (optional but delicious in the winter)
- 2 tbsp. corn-flour mixed with 3 tbsp. cold water
- Chicken stock, as needed
Cut the roast in half so that it will fit into a slow cooker (or alternatively, a roasting pot for you to put into the oven). Rub with brown sugar, salt and pepper (and mixed spice if using) and put into the pot.
Stir together the apple juice and soy sauce and pour over the roast.
Cover and cook on low for 6-8 hours, or until the vension is tender and falling apart. If cooking in the oven, cook at 160C-170C for 4-5 hours, checking on it every hour or so. If the venison gets too dry at any point, add some chicken stock.
When cooked, lift the venison from the pot and place onto a plate. Cover and leave to rest for at least 15 minutes.
Pour the juices through a sieve into a saucepan. Discard what's in the sieve, then stir the corn-flour mix into the juices until combined. Simmer for 15 minutes or until thickened.