December - The perfect Gravy for your Christmas Roast

¬† ūüď∑¬†Jennifer Causey

 

Let's be honest, a deliciously rich gravy is what really makes a roast. So for December's recipe we bring you a heavenly gravy recipe perfected by us at Woodmill, guaranteed to bring out the best in our wonderful Wild Rolled Venison Roasts. And for those who might need a bit of advice on the best cooking method, we're starting with three of our top tips to ensure your roast is a triumph at the table.
Tips for the perfect Rolled Roast

1. Always start with meat at room temperature so take it out of the fridge 3 - 4 hours before cooking.

2. Remember to seal the roast in a frying pan to lock in the flavour before putting it in the oven.

3. Always allow meat to sit when it comes out of the oven for around 15-20 mins under some foil. This gives the meat time to go 'ahhhhh' while it relaxes its fibres and reabsorbs its juices.

Now - time for the gravy.

Christmas Cranberry Gravy  
Traditionally, gravy was made from just the meat juices and adding flour and other flavours would technically define it as a sauce. Our recipe brings the best of both together with the sweet and sharp depth of cranberry.
 
Ingredients
Knob of butter
1 tbs flour
1 pint beef stock
2 tbs cranberry sauce
Port (a good slug)
Seasoning
 
 

Method

1. Take the meat out of the pan and set aside.

2. Put the pan on the heat, add the butter and stir in a tablespoon of flour to cook in the tasty juices.

3. Gradually stir in a pint of well flavoured beef stock and allow to thicken.

4. Stir in the cranberry and as an alternative to the usual red wine, a good slug of port brings a fabulous richness to the gravy.

 
Christmas Deliciousness!

BUY ROLLED ROAST

1 comment

  • Did something similar to this recipe on Boxing Day. Only just seen this recipe.
    I first sealed the joint and removed from the pan. Sweated off 2 x small red onions and bacon lardons along with three cloves garlic.
    Roughly chopped three carrots, 2 x parsnips, half a swede and placed on top of the onion and bacon and cooked for a couple of minutes, then added 150mm red wine.
    While the wine was reducing a little, I made the gravy, using 250mm vegetable stock and 150mm port.
    I then rubbed into the venison haunch yellow mustard and wrapped it in foil, added the wrapped joint and gravy to the pot bought it to a simmer and then left it for four hours.
    What a lovely joint of meat, the whole family enjoyed it, even though two meals were delivered.

    Jon Hayward

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