Serves 4 | Prep 10mins | Cooking 15mins
The perfect gravy to go with a wonderful wilder Venison roast.
100ml red wine
2 tsp redcurrant jelly
2 sprigs rosemary
250ml beef stock
Salt and pepper
Whilst your meat rests (see Roast Venison Haunch Recipe)
Add the red wine, redcurrant jelly, and rosemary to the pan containing the veg and the juices.
Heat on the hob and stir to release any caramelised extracts from the pan. Boil for 1-2 mins before adding stock.
Turn down the heat and simmer for 10 minutes to reduce.
Strain the gravy and season to taste.
Serve with your venison.
Shop the ingredients
Wilder Venison Boneless Haunch Joint
Wilder Venison Loin Steak