Perfect Sunday Roast Supper
We normally don’t eat until a bit later in the evening because by the time we get home from work and then enjoy some kind of activity or exercise it’s already past 6.30pm. As a result we tend to enjoy quicker mid-week meals. However, Sundays are made for pottering in the kitchen and provide the perfect opportunity for households to eat earlier and get a good night’s sleep for the week ahead. I didn’t leave the house on Sunday, I was extremely content cooking away, slowly preparing a 6pm supper. Getting to bed at 9.15pm on a Sunday night was as deliciously blissful as our supper!
My husband, dad and brother (in fact most men in the family) are avid hunters. You should see my brothers hunting attire, it’s really something else. By the time he’s put on all of his different rain guards and camo gear, the hubby and dad are half way up the hill!
Our #RoastDay Sunday supper consisted of family caught wild game venison, Chelsea Winter’s deliciously crispy roasted potatoes, steamed vegetables, red onion gravy and of course, a beautiful red wine. I have put my recipe for our #RoastDay dinner below. If venison isn’t readily available, beef would be just as delicious. You may need to adjust the cooking times. If you haven’t tried Chelsea Winter’s crispy roast potato recipe, you must. Since I first cooked them last Christmas, they are my go-to special occasion potatoes.
1 rolled Venison roast
1 Tbspn wholegrain mustard
2 Tbspn chopped rosemary & thyme
3 Tbspn extra virgin olive oil
Iodised coarse sea salt
Freshly ground black peper
Chelsea Winter’s Perfect Crispy Roast Potatoes
For the recipe, please click here.
Red onion gravy
2 red onion, halved and sliced thinly
2 cups red wine
1 cup beef stock
1 Tbspn balsamic vinegar
Place the venison in a stove-top suitable roasting dish and rub the wholegrain mustard, chopped herbs, olive oil, salt and pepper all over the venison. Leave to marinade for at least 2 hours.
Pre-heat the oven to 180°C. Prior to cooking, bring the venison to room temperature.
Place the venison in the pre-heated oven and cook for 30-40 minutes until cooked to your liking.
Take the venison out of the roasting dish and leave it to rest wrapped in tin foil.
While the venison is resting, prepare the gravy. Place the roasting dish over a medium heat with all the meat juices. Add the onions and soften for 10 minutes. Once the onions have softened, add the red wine, beef stock and balsamic vinegar. Bring to the boil and then reduce until you have a lovely gravy. You can thicken the gravy with a little cornflour of you wish. Pour into a serving jug.
Cut the venison into even sized slices and serve with the crispy roast potatoes, steamed vegetables and gravy.
Gluten-free (with gluten-free beef stock)