Pot Roast Venison Haunch | Now You Can Cook with Calor

Pot Roast Venison Haunch, crushed Parsnip, raw kale, blackberries

Serves 2

500g Venison From the leg (Sliver side or Top side)

Crushed Parsnip 2 Parsnips (peeled, quartered, core removed and chopped) 2 tbsp Honey 1 tbsp Oil 1 tsp chopped Thyme

Kale Garnish 2 Cups Kale (picked from the stalk) 1/2 tsp lemon juice 2 tblp extra virgin olive oil

Blackberry sauce 10 blackberries 1 glass red wine 50ml chicken stock 2 tblp cold butter 1 tsp sugar

Preheat your oven to 180c Season your Venison with salt and pepper and sear in a hot pot. Colour all sides until nicely browned and place in the oven for 8 minutes.

Crushed Parsnip Preheat a small pot and add the oil and the chopped Parsnip. Add 2 tblp of water and cover. Lower the heat so it's just simmering. After 4 minutes the Parsnip should be tender and water evaporated so add the chopped Thyme and Honey and season with salt. Remove from the heat until ready to serve.

kale Garnish In a bowl add kale, lemon juice, oil, salt and squeeze wit you hands for 20 seconds making sure all that lemon oil is being pressed into the kale. Leave this to one side until Venison is ready.

Blackberry sauce After about 8 minutes remove the Venison from the oven and leave to rest on a plate. Return your pot to the stove and deglaze with the red wine. Reduce by half and add chicken stock, blackberries butter and sugar. Reduce again until your you have a sauce like consistency.

Serving Place the crushed Parsnip in the centre of the plate. Slice the Venison into 6 pieces (making sure to cut across the grain) and lay this on top of your Parsnip. Spoon the blackberries and sauce over Venison and garnish with the kale.

Notes Ask your butcher to trim and prep your Venison.

When searing your Venison, use a pot that is suitable to be placed in your oven.