Fancy sprucing up your roast? Well we've got a super simple spiced marinade recipe specifically designed to complement the delicate flavours in our Wild Venison Rolled Roasts.
Serves 3
Ingredients
Serves 3
Ingredients
1x Woodmill Roe Rolled Roast
300ml natural yoghurt
1 tsp ground coriander
1 tsp ground cumin
1 tsp smoked paprika
½ tsp caraway seeds
1 tsp tomato puree
1 clove garlic crushed
300ml natural yoghurt
1 tsp ground coriander
1 tsp ground cumin
1 tsp smoked paprika
½ tsp caraway seeds
1 tsp tomato puree
1 clove garlic crushed
Method
1. Mix the yoghurt with all the spices, tomato puree and crushed garlic then paint the joint with as thick a coat as possible. You may need two attempts to use up the paste, leaving the joint at room temp to dry in between coatings.
2. Once the coating is complete place in the fridge uncovered overnight up to 24hrs. The coating should dry and form a shell around the meat.
3. Take out of fridge 2 hours before cooking then roast at 175C in the oven for 35 minutes.
4. Allow to stand for 15 minutes, drain the liquid into a separate pan. add mango chutney or plum sauce or sweet chilli sauce for your gravy.
_____________
- Woodmill Tip -
Add either mango chutney, plum sauce or sweet chilli sauce to the juices for a delicious gravy.
_____________
1. Mix the yoghurt with all the spices, tomato puree and crushed garlic then paint the joint with as thick a coat as possible. You may need two attempts to use up the paste, leaving the joint at room temp to dry in between coatings.
2. Once the coating is complete place in the fridge uncovered overnight up to 24hrs. The coating should dry and form a shell around the meat.
3. Take out of fridge 2 hours before cooking then roast at 175C in the oven for 35 minutes.
4. Allow to stand for 15 minutes, drain the liquid into a separate pan. add mango chutney or plum sauce or sweet chilli sauce for your gravy.
_____________
- Woodmill Tip -
Add either mango chutney, plum sauce or sweet chilli sauce to the juices for a delicious gravy.
_____________
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