Recipes > Venison with Rhubarb Sauce

Venison, With Rhubarb & Red Wine Sauce

Ingredients;   Whole Back Venison Steak Dry Rub for Venison 2 Table Spoons of Paprika 1/2 teaspoon Chillie Powder 1/4 teaspoon ground Cloves 1/2 teaspoon ground Cinnamon 1/4 teaspoon ground star anise Sauce;   1 bottle of Red Wine 2 medium Rhubarb stalks 3 sprigs of fresh Rosemary 1 Table Spoon Brown Sugar Salt to taste Ground Black Pepper Corns

 Method

Light the fire about an hour and a half before you will be cooking in it.  Get it upto about 250 degrees celcius. 

Remove any Sinew from the meat and rub oil over it.  Now mix all the spices together in a bowl and rub over the meat.  Put it aside now to soak up the flavours while you make the sauce.

 Put all the sauce ingredients into a saucepan and reduce until about 1 and 1/2 cups remain.  Add more sugar and salt and pepper to your liking.  You should end up with a tangy, rich, vibrant sauce that compliments venison beautifully. 

Once the sauce is complete, it's time to cook your venison.  Cooking time will depend on the size.  For a fillet only 50mm in diameter, you will only need to cook for about 10 minutes in the Wood-Fired oven.  Put the venison on a tray and slide into the oven, watching all the time.  Venison should not be overcooked. 

When it is cooked but still pink and juicy, cut the fillet into slices.  Place the slice on a plate and drizzle it with your sauce.  Put on top of the meat a small sprig of the fresh rosemary for presentation. 

This dish is best accompanied with simple vegetables and a light leafy salad.  Enjoy!