|
The spiced orange recipe makes a large amount but will keep in Kilner jars for several months and can be used with poultry as well as in this recipe.
Ingredients
For oranges:
10 Seville oranges,
sliced very thinly
1 kg (2 lb 2 oz) sugar
2 cinnamon sticks
5 juniper berries, crushed
1 tsp whole cloves
For venison:
700 g to 1 kg (1 lb 8 oz to 2 lb 2 oz) boned and rolled venison haunch
2 heads garlic, halved
4 carrots, finely chopped
1 onion, roughly chopped
1 large sprig each of thyme and rosemary
Place 600 ml (1 pt) water in a pan with sugar and dissolve slowly then boil for five minutes to make a syrup. Add spices and remove pan from heat to infuse. Place oranges in a pan of water and bring to boil then poach gently for three minutes. Drain and discard liquid. Place oranges in syrup and return to heat. Cook gently for 30 minutes until rind is soft. Store oranges in cooking syrup in Kilner jars or an airtight container in the fridge.
Heat oven to 230C, 450F or gas mark 8. Weigh roast and allow 15 minutes per 450 g (1 lb) for meat which will be pink and tender in centre. Heat a frying pan or roasting tin on the hob until hot then add enough olive oil to coat lightly. Season meat, seal until golden brown then set aside. Brown remaining ingredients then sit meat on top of vegetables in a roasting tin and roast in oven. Remove from oven 15 minutes before serving to rest in a warm place. Serve with spiced oranges, cabbage and any pan juices.
Back to Recipes archive
|