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Glasseye Wild Meat Sauce

$11.90

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Glasseye 'Wild Meat Sauce' gains it's name as it originates from the Glass Creek area on the West Coast of South Island. A very versatile sauce to compliment beef, pork, venison, lamb, sausages and burgers. Also delicious with duck, chicken, fish, prawns, pizza's, pies and with breakfast bacon and eggs! Use as a marinade or great added to sauces, gravies, cassseroles and stir fries for an extra spicey kick and added depth of flavour.

Traditional Meat Recipes

Pork

Roast Venison with Quince and Red Wine Sauce

Serves: 6

Ingredients

1.5-2 Kilogram Venison saddle or haunch (3 1/2 - 4 1/2 lb)

175 Gram Butter, softened (6 oz)

25 Gram Plain flour (1 oz)

---- marinade ----

300 ml Red wine (1/2 pint)

2/3 Cup Lowry Peaks Quince Splash

1 Carrot, sliced

1 Medium Onions, sliced

1 Sprig Fresh thyme

1 Bay leaf

1 Teaspoon Peppercorns

2 Tablespoon Wine vinegar

2 Tablespoon Olive oil

1 Clove Garlic

Method

The day before you intend to serve the venison, boil all the marinade ingredients together for 20 minutes. Allow to cool.

Place the venison in a large china or glass bowl, pour over the marinade and stand in a cool place for 24 hours. Turn the joint and spoon the marinade over it from time to time.

When ready to cook the venison, remove it from the marinade and drain. Spread it with the softened butter, lay in a roasting tin and roast at 180 °C / 350 °F / Gas 4 for 2-2 1/2 hours. Baste twice during the cooking time.

Remove the venison from the roasting tin and keep hot on a serving dish. Pour off any surplus fat from the tin and stir the flour into the pan juices over a gentle heat. Strain the marinade liquor and add it very gradually to the roasting tin, beating with a wire whisk until smooth. Taste for seasoning and then simmer for 5 minutes. Serve separately.

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