Name: Venison pot roast with herbs and garlic
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 4 tablespoon olive oil; 1 kilogram venison denuded knuckle; 4 clove garlic, unpeeled; 1/4 cup sage leaves; 4 sprigs of thyme; 2/3 cup white wine

Venison pot roast with herbs and garlic

This recipe from Sophie Hansen's cookbook 'Local Is Lovely' is a greater starter for people who haven't cooked venison before. It's delicious served with mashed potato to soak up the herb and garlic infused meat, which complements the tender meat perfectly.

Serves 6

Prep

10M

Cook

45M

Total

55M

Ingredients

4 tablespoon olive oil

1 kilogram venison denuded knuckle

4 clove garlic, unpeeled

1/4 cup sage leaves

4 sprigs of thyme

2/3 cup white wine

Method

1.Place a large, heavy-based saucepan on high and add the olive oil.

2.Once the pan is hot, brown the venison on all sides (really well). Reduce heat to low, add the remaining ingredients, cover and cook for 40 minutes.

3.Remove the meat from the pan and set aside to rest under a tent of foil. Increase the heat and cook the sauce on the boil for a few minutes to reduce. Check for seasoning then, when ready to serve, transfer to a warmed jug.

4.Serve the meat, fairly thinly sliced, with sauce, crunchy potatoes and steamed green beans.

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