Roast Venison Parcel Recipe

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Roast Venison Parcel Recipe

(Low Fat Recipe)

Ingredients:  Serves 6, Oven: Preheated to 200C

1 tablespoon olive oil

1 lb (680 g) prime boneless venison joint

level teaspoon salt

Freshly ground black pepper

6-7 large green cabbage leaves

1 level tablespoon redcurrant jelly

2 level teaspoons fresh thyme leaves

Watercress to garnish



Rub the oil over the venison and season it with the salt and pepper.  Blanch the cabbage in unsalted boiling water for 2 minutes.  Rinse with cold water, dry on kitchen paper and trim out the thick stalks.  Heat a nonstick frying pan over a high heat and dry-fry the meat in it quickly, turning until it is brown all over.  Remove from the heat and leave until cooled enough to touch.  Snip off any string from the meat and trim off any fat.  Spread the redcurrant jelly over the meat and sprinkle with thyme leaves.  Cover the venison completely with the cabbage leaves, then wrap it in nonstick baking paper.  Put the parcel of venison in a roasting tin and cook in the preheated oven for 40 minutes.  Remove from the oven and leave to rest for 15 minutes before unwrapping.  Carve the meat into very thick slices; it will be cooked but still slightly pink.  Garnish with the watercress and serve with braised leeks and sesame potatoes.


Note:  This thick, pink slices of venison have been kept moist during cooking by the wrapping of cabbage leaves and a layer of redcurrant jelly.


Nutrient Value Per Serving:

190 calories

7 g total fat (2 g saturated fat)

3 g carbohydrates

1 g added sugar

1 g fiber

115 mg sodium


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