Juniper-Marinated Venison Fillet. This summer, make your table spectacular with this sumptuous juniper-marinated venison roast.
2 (420g each) venison fillets
1 cup port
2 fresh or dried bay leaves
6 juniper berries, lightly crushed
2 garlic cloves, bruised
4 slices prosciutto
10 small sprigs rosemary
1 tbsp olive oil
1 cup veal stock
steamed green beans, to serve
roasted cherry tomatoes, to serve
Parsnip and Potato Mash
4 large desiree potatoes, peeled, quartered
2 large parsnips, peeled, chopped
50g butter, chopped
½ cup cream
Combine venison, port, bay leaves, juniper berries and garlic in a large bowl.
Cover with plastic wrap and place in the fridge, turning occasionally, for 2 hours to marinate.
Drain venison, reserve marinade and set aside. Place venison on a clean work surface. Wrap prosciutto slices around venison. Tuck rosemary sprigs under prosciutto.
Preheat oven to 200°C. Heat oil in a large flameproof roasting pan over medium-high heat. Add venison and cook, turning, for 5 minutes or until brown all over. Roast for 15 minutes for medium-rare, or until cooked to your liking. Remove from oven and transfer venison to a plate and rest, covered, for 10 minutes.
Place roasting pan over medium heat. Add marinating liquid and veal stock. Bring to the boil. Cook, stirring constantly, for 10 minutes or until sauce reduces by half and thickens slightly. Strain into a serving jug.
To make parsnip and potato mash, place potato and parsnip in a large saucepan and cover with cold water. Bring to the boil. Cook, covered, for 12-15 minutes or until tender. Drain well. Return to pan with butter and use a potato masher or fork to mash until smooth. Add the cream and stir to combine. Season.
Thinly slice venison and drizzle with sauce. Serve with steamed green beans, roasted cherry tomatoes and parsnip and potato mash.