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Roast Venison with Blackcurrants


  • 2 x 200g pieces of Venison Loin
  • 2 tablespoon of Olive Oil
  • 2 Glasses Red Wine
  • 600ml stock (Beef or Game)
  • 6 tablespoons Mr Jeffares Irish Blackcurrant Cordial
  • 10g of unsalted Butter
  • 200g Mr Jeffares Frozen Irish Blackcurrants
  • Salt and Pepper


Season the venison with salt and pepper. Heat oil using an oven proof frying pan. Place the venison within the pan, until it is brown on both sides. After browning, put the venison loin into a hot oven and cook for up to 5-6 minutes. Following this, remove the pan from the oven, placing the venison on a warm plate covered with tin foil. Leave this to rest for 6-8 minutes.

Drain away any excess oil from the pan, and add the red wine and boil quickly at a high heat. When almost reduced, add the stock and once more reduce rapidly until a nicely thickened sauce is apparent.

Add Mr Jeffares Blackcurrant Cordial, with butter and whisk well, sample and taste the mixture adjusting the seasoning where necessary. Using a sieve, begin to strain the mixture into a clean pan. Add a few blackcurrants and stir well. Coming back to the loins, slice them well and drain onto kitchen towel paper. Place the venison onto a warm plate spooning the sauce over it with a few blackcurrants.    

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