You have a dilemma: a family member or guest doesn?t like his or her venison ?pink? – it has to be well done. So how do you get around this? The Scots, in my opinion, produce the world?s finest raspberries; the later summer means more maturity and ripening, and it is to their wonderful produce that I turn for an answer – well-done venison, made to look pink, yet still beautifully tender.
?leg of venison ?rosé wine ?bayleaf ?raspberries ?bacon ?garlic ?cream ?honey
1. Soak the venison in the wine, bayleaf and raspberries overnight. When ready to cook, pour off the juices into a saucepan and place the venison, raspberries and bayleaf into a roasting pan.
2. Lay the bacon strips over the meat, cover well and cook at 180?C for 25 minutes.
3. Remove the foil and bacon, test with a skewer, allow the meat to brown-up and cook as ?well done?. Leave to rest.
4. Take the cooked raspberries and, through a kitchen sieve, squeeze out the juices into a pan, leaving the pips behind. Add to your wine juices and a clove of unpeeled, crushed garlic, then reduce over a medium heat.
5. Gradually add honey to take the sharpness off the berries and wine. Once well reduced, remove the garlic and increase the heat
to boiling before adding a good splash of the cream, stirring all the while.
6. Serve the sauce over the sliced venison and add a few fresh raspberries to garnish.
There is debate about whether or not you need to marinate venison overnight. With such a delicate sauce, I have done so in this recipe to tenderise the flesh a little more. You will be surprised just how much juice comes out of the raspberries, such is the quality of Scottish produce.