Roebuck with fruity citrus sauce

Serve wild venison fillet with spring onion mash and a drizzle of fruity orange sauce
By Aaron Craze
Roebuck with fruity citrus sauce
  • Rating:
  • Serves: 2
  • Cook Time: 35 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the mash

  • 2 large floury potatoes, (Estima, King Edward, Maris Piper), peeled and cut into large chunks
  • 50 g butter
  • 1 tbsp olive oil
  • 1 cloves garlic, sliced
  • splash of milk

For the roebuck

  • 2 roebuck, fillets
  • drizzle of olive oil
  • 1 tsp juniper berry, lightly crushed
  • 1 cinnamon stick
  • 1 tbsp English mustard

For the sauce

  • 40 g butter
  • 1 shallot, finely chopped
  • 2 tbsp sloe gin
  • 1 orange, zest only
  • small handful redcurrants
  • 1 tbsp English mustard


1. For the mash: boil the potatoes in a large pan of salted water for 15-20 minutes until tender.

2. While the potatoes are boiling, heat the butter and olive oil in a frying pan over a low-medium heat and gently fry the garlic and spring onions for 5-10 minutes or until soft and translucent.

3. Drain the potatoes, tip them into the pan with the spring onions and mash together with a splash of milk. Season with salt and freshly ground black pepper.

4. For the roebuck: heat a heavy-based frying pan over a high heat. Rub the roebuck fillets with a little olive oil then season with salt and freshly ground black pepper.

5. Add the fillets to the pan along with the juniper berries and cinnamon stick and fry for 4-5 minutes, turning once, or until browned on the outside and cooked to your liking

6. Remove the fillets from the pan and set aside to rest on a warm plate.

7. For the sauce: while the roebuck fillets are resting, melt the butter in a small pan over a medium heat. Add the shallots and fry gently for 3-4 minutes or until the shallots are soft and translucent.

8. Tip in the sloe gin, orange zest and redcurrants, crushing the redcurrants with the back of a spoon, and bring to a simmer. Stir in the mustard and season with salt and freshly ground black pepper.

9. To serve, brush the roebuck fillets with a little English mustard and carve into thick slices. Spoon a pile of mash into the middle of each of 2 warm serving plates, arrange the roebuck on top and spoon over the sauce.

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