Coffee-marinated roast venison saddle

Name: Coffee-marinated roast venison saddle
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 750g venison haunch; 2 carrots, cut into 3cm chunks; 6 shallots, whole if small or halved if large; 1 orange, halved; 5 thyme sprigs; 2 tbsp goose or duck fat; 1 tbsp plain flour; 500ml venison or beef stock; For the marinade; 60g used coffee grounds; 2 tbsp light soy sauce; 2 garlic cloves, crushed; 1 tsp dijon mustard; 1 tbsp balsamic vinegar; Useful to have; Thermometer

Portion size: Serves 4
Hands-on time 30 min, plus at least 1 hour marinating. Oven time 40 min
Difficulty: easy

Dairy-free

Emily Gussin

Food producer and sustainability lead, delicious.

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Marinating venison in spent coffee grounds is a great way to use what would usually be wasted. The coffee imparts a subtle earthy, umami flavour that complements the meat beautifully.

Serve with roast potatoes or dauphinoise for a knockout winter roast.

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Ingredients

750g venison haunch
2 carrots, cut into 3cm chunks
6 shallots, whole if small or halved if large
1 orange, halved
5 thyme sprigs
2 tbsp goose or duck fat
1 tbsp plain flour
500ml venison or beef stock

For the marinade

60g used coffee grounds
2 tbsp light soy sauce
2 garlic cloves, crushed
1 tsp dijon mustard
1 tbsp balsamic vinegar

Useful to have

Thermometer

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Method

Mix all the marinade ingredients in a bowl or container large enough to fit the venison in. Season the venison liberally with salt and pepper, then coat in the marinade and set aside for 1 hour at room temperature or for longer in the fridge (up to 24 hours).
Heat the oven to 210°C fan/gas 8. Put the carrots, onions, orange and thyme in a high-sided roasting tin. Remove the venison from the marinade, brushing off the excess and sit it on top of the veg. Dot over the goose or duck fat. Roast for 20 minutes, then reduce the temperature to 170°C fan/gas 5. Roast for 15 20 minutes more, or until the core temperature reaches 56°C on a probe thermometer for medium-rare.
Lift the venison onto a plate, cover with foil and leave to rest for 20 minutes. Set the orange halves aside, then put the roasting tin over a medium heat. Sprinkle in the flour and cook, stirring, for a few minutes. Pour in the stock a little at a time to make a gravy. Bubble until thickened and glossy (about 10 minutes), then squeeze in the orange juice and season. Strain the gravy, reserving the veg. Serve the venison with the veg and gravy alongside your potato dish of choice.
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