Entree: Falkland Islands (Malvinas) – Central Culinary Region – Falkland Islands Venison (Roast venison with herb-infused jus and root vegetables typical of the Falkland Islands)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Additional 15 min

Total 1 hr 10 min

Ingredients

- 2.5 lb (1.1 kg) venison joint (leg or haunch), trimmed
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) butter
- 3 cloves garlic, minced (about 9 g)
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) fresh rosemary, chopped (about 3 g)
- 1 tbsp (15 ml) fresh thyme leaves (about 3 g)
- 1 cup (240 ml) red wine
- 1 cup (240 ml) beef stock
- 1 lb (450 g) potatoes, quartered
- 8 oz (225 g) carrots, cut into thick rounds
- 8 oz (225 g) onion, quartered
- 6 oz (170 g) parsnips, cut into chunks
- 2 bay leaves
- 2 tbsp (30 g) cold butter (for finishing sauce)
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Pat the venison dry and rub all over with 1 tsp (5 g) salt, 1/2 tsp (2 g) pepper, chopped rosemary and thyme.
2. Heat the olive oil in a large ovenproof skillet or roasting pan over high heat. Sear the venison on all sides until a deep brown crust forms, about 3–4 minutes per side. Remove the venison and set aside.
3. In the same pan, reduce heat to medium and add the butter and minced garlic; sauté 1 minute until fragrant. Add the potatoes, carrots, onions and parsnips and toss to coat and brown lightly for 4–5 minutes. Season vegetables with a small pinch of salt and add the bay leaves.
4. Return the venison to the pan, nestling it among the vegetables. Pour the red wine and beef stock around (not over) the meat. Bring to a simmer on the stovetop for 2 minutes.
5. Transfer the pan to the preheated oven and roast until the internal temperature of the venison reaches 130–135°F (54–57°C) for medium-rare, about 25–35 minutes depending on joint size. For medium, roast to 140–145°F (60–63°C).
6. Remove the venison from the pan and tent loosely with foil to rest for 10–15 minutes. Transfer the vegetables to a warm serving dish and keep warm.
7. Place the roasting pan over medium heat on the stovetop. Skim off excess fat, then simmer the pan juices to reduce slightly, scraping up browned bits. Whisk in 2 tbsp (30 g) cold butter to finish the jus and adjust seasoning with salt and pepper to taste.
8. Slice the rested venison against the grain, serve with the roasted root vegetables and spoon the herb-infused jus over the meat. Garnish with chopped parsley.