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    Roast Venison with Shallots and Pink Pepper Gravy

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    Roast Venison with Shallots and Pink Pepper Gravy

    Waitrose venison is produced from deer reared on Scottish and English farms. This recipe uses a haunch joint with meat that is lean, dark and close textured, similar to lean beef. The whole shallots will add a hint of sweetness.

    • Preparation time: 15 minutes, plus 3-4 hours marinating time
    • Cooking time: 60 minutes
    • Total time: 4 hours 15 minutes to 5 hours 15 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 15 minutes

    Serves: 4


    • 300ml full-bodied red wine
    • 2 fresh bay leaves, torn in half
    • 1 pack fresh flat-leaf parsley, finely chopped
    • 2 tsp Waitrose Select Pink Peppercorns in Brine, drained and crushed
    • Waitrose Rolled Venison Haunch Joint, about 700g
    • 1 tbsp olive oil
    • 16 shallots, peeled
    • 1 tsp cornflour
    • 200ml beef stock, fresh or from a cube
    • Salt and freshly ground black pepper


    1. In a large bowl, combine the red wine with the fresh herbs and pink peppercorns. Place the venison joint in this marinade, cover and leave in the fridge for 3-4 hours or overnight, turning the meat occasionally.
    2. Preheat the oven to 180°C, gas mark 4. Remove the meat from the marinade, and reserve. Heat the oil in a roasting tin on the hob, and seal the meat on all sides. Add the shallots and cook for 2-3 minutes. Spoon 4 tbsp of the marinade over the joint and shallots. Roast in the oven for 20 minutes per 450g, plus 20 minutes, for medium, or 25-30 minutes per 450g, plus 25-30 minutes for well done. Halfway through the cooking time, spoon the juices over the meat and turn the shallots.
    3. When cooked as required, remove the venison and shallots from the roasting tin. Cover with foil and allow to stand for 15 minutes before carving.
    4. Meanwhile, place the roasting tin over a medium heat and pour in the remaining marinade, stirring to scrape up the meat juices. Blend the cornflour with 2 tsp cold water, mix into the beef stock and pour into the roasting tin. Cook the gravy for 3-4 minutes, stirring continuously, until thickened slightly. Remove the bay leaves and season to taste. Slice the venison and serve with the shallots, gravy and a selection of vegetables.

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