Roast venison with juniper sauce and sweet potato mash

James Tanner roasts toothsome venison to tender perfection and serves it with a glorious juniper and red wine sauce
By James Tanner
Roast venison with juniper sauce and sweet potato mash
  • Rating:
  • Cook Time: 40 minutes
  • Prep Time: 50 minutes plus 2 hrs marinating
  • Effort: medium


For the venison

  • 2 cloves garlic, crushed
  • 4 sprigs thyme
  • 4 tbsp olive oil
  • 400 g venison loin

For the potatoes

  • 3 large sweet potatoes
  • 40 g butter
  • 6 spring onions
  • 0.5 tsp freshly ground salt and black pepper

For the juniper sauce

  • 8 juniper berries
  • 350 ml red wine
  • 1 pinches chinese five spice
  • 600 ml beef stock
  • 40 g cold butter


1. Place the venison in a bowl and add the garlic, thyme and oil. Cover with cling film and leave to marinate in the fridge for two hours. 2. Peel and chop the sweet potatoes and cook in salted water until tender. Drain and mash with the butter until smooth. Season with salt and pepper, stir in the chopped spring onions. and leave on one side.3. Crush the juniper berries with a the flat side of a knife blade and place in a pan with the red wine and five spice powder - cook down over a moderate heat until reduced by half.4. Add the beef stock and reduce by half again. Strain the sauce and set aside.5. Set the oven to 180C/gas 4. Heat a large, heavy-based saucepan, and fry the venison and crushed garlic from the marinade, until browned on all sides. Transfer to the oven and cook for 12 minutes - turning the meat over, halfway through its cooking time. Remove from the oven and leave to rest for five minutes - this standing time helps keep the meat juicy and easy to carve.6. While the venison is resting, reheat the mash, warm the sauce and stir in the butter. Serve the venison on a bed of sweet potato mash, drizzled with the juniper sauce.

Rate This Recipe