Herb-Seasoned Venison Roast
recipe

A delicious venison roast seasoned with herbs and served with tasty sides. This dish is a perfect choice for festive gatherings or special occasions.
Preparation Time: 2 hours
Serving Size: 4 people

Ingredients:

- 1 kg venison roast
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp fresh herbs (e.g., rosemary, thyme)
- 4 garlic cloves, crushed
- 100 ml red wine (optional)

Sides:

- Jerusalem Artichoke Purée:
- 500 g Jerusalem artichokes
- 200 ml cream
- 50 g butter
- Salt and pepper to taste
- Black Currant Jelly:
- 200 g black currants
- 100 g sugar
- 100 ml water

Instructions:

1. Preheat the oven to 180°C (350°F).
2. In a bowl, mix the olive oil, salt, pepper, herbs, and crushed garlic. Rub the mixture over the surface of the venison roast.
3. Place the roast in a baking dish and pour the red wine over it (if using).
4. Roast the meat in the oven for about 1.5 hours or until the internal temperature reaches 70°C (160°F). Let the meat rest before slicing.
5. For the Jerusalem artichoke purée, peel and chop the artichokes. Boil them in salted water until tender. Drain and mash the artichokes with cream and butter. Season with salt and pepper.
6. In a saucepan, cook the black currants, sugar, and water until the berries are soft and the mixture thickens. Strain the mixture and let it cool.
7. Slice the venison roast and serve it with the Jerusalem artichoke purée and black currant jelly.
Nutritional Information (per serving):
- Energy: 350 kcal
- Protein: 40 g
- Carbohydrates: 15 g
- Fat: 15 g
- Fiber: 2 g

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