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Roasted Venison with red wine gravy and mash

The cooking challenge

2016 is Northern Ireland’s Year of Food & Drink and is a celebration of everything delicious! Students are invited a develop a two–course meal which showcases our fantastic local produce and gives four visitors a true taste of Northern Ireland
Roasted Venison with red wine gravy and mash

Emma Braniff

Young Cook Finalist Recipe

  • Frances Noonan
  • Assumption Grammar, Ballynahinch
  • Key Stage 4


  • 325g venison haunch
  • 1 carrot, peeled and roughly chopped
  • ½ onion, roughly chopped
  • 250g potatoes
  • 25g Northern Ireland half–fat butter
  • 15ml Northern Ireland semi–skimmed milk
  • 50ml red wine
  • 1 tsp redcurrant jelly
  • 1 sprigs rosemary
  • 15g Northern Ireland half–fat butter
  • 125ml beef stock
  • Salt and pepper (to season)


  • Pre–heat oven to 220ºC/Gas 8.
  • Heat the butter in a shallow casserole dish over a medium–high heat. Place the venison into the casserole dish and brown it on all sides.
  • Place the veg tightly around the meat and season with pepper.
  • Roast in the oven for 15 minutes.
  • Lower the heat to 180ºC and roast for another 15 minutes.
  • Remove from the oven, transfer the meat to a plate and cover it with foil.
  • Add the wine, redcurrant jelly and rosemary to the pan with the veg still in it.
  • Heat over the hob and stir to release any caramelised bits of meat from the pan. Boil for 1–2 minutes, and then add the stock.
  • Turn down the heat and simmer for about 10 minutes to reduce the gravy slightly.
  • Strain the gravy, season to taste and serve with the roast venison.

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From the farm to the fridge, the Dairy Council for Northern Ireland acts on behalf of the dairy industry, promoting the natural goodness and quality of Northern Ireland milk and dairy products.

Our primary function is to communicate factual information to allow individuals to make well informed choices about dairy products that they consume and to inform them of the benefits of including dairy products in a balanced diet. We use a wide range of media, which includes television, radio, press, and social media. Our Advertising is complemented by public relations and promotional activities designed to communicate with specific groups.

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