Pot Roast Vension With Shrewsbury Sauce

Seeking mortification of sin just to quiet the soul and find relief from the torment of the conscience, all the while neglecting to deal with the root cause of sin, is a result of self-love. Men are diverted from coming to God this way. This is of the most common deception in which men ruin their souls. They seek to apply themselves to victory over the troubling sin but do not allow their conviction to lead them to the gospel. They perish in their 'reformation'.

John Owen

CATEGORY	CUISINE	TAG	YIELD
Grains		Sainsbury3	4	Servings

INGREDIENTS

1 1/4	kg	Boneless venison joint, 2
		lb
1	T	Groundnut oil
15	g	Butter, 1/2 oz
1		Carrot and 1 small onion
		Salt and freshly ground
		black pepper
1		Sprig thyme and a bayleaf
1/2		Bottle, 37.5 cl light red
		wine eg Beaujolais
2	T	Redcurrant jelly
1	T	Worcestershire sauce
		An extra 15 g, 1/2 oz
		softened
		butter and 15 g
		1/2 oz plain
		flour
1/2	t	Mustard powder
		Grating of nutmeg
1	T	Lemon juice, up to 2

INSTRUCTIONS

You will also need a large flameproof casserole with a tight fitting
lid which will hold the meat comfortably.  Wipe the venison/joint with
kitchen paper, heat the oil and butter in  the casserole. Brown the
meat on all sides with the carrot and onion.  Lightly season the meat,
add the thyme, bayleaf and wine, heat to a  gentle simmer, cover and
cook for 1 hour, turning the meat over  halfway through the cooking
time, remove from the liquid, cover with  foil to keep warm. Strain the
liquid and discard the vegetables.  Return the liquid to the casserole,
reduce it if necessary, to  produce 450 ml (3/4 pint). Using a whisk,
add the redcurrant jelly  and Worcestershire sauce. Mix the soft
butter, plain flour, mustard  powder and nutmeg together to form a
paste and whisk this in  gradually so that the sauce thickens slightly
and takes on a glossy  appearance. Check the seasoning, add the lemon
juice and cook for a  further 3-4 minutes before serving.  Converted by
MC_Buster.  NOTES : A delicious alternative to traditional roast meat.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 866 Calories From Fat: 311 Total Fat: 35.2g Cholesterol: 125.3mg Sodium: 119.5mg Potassium: 131.9mg Carbohydrates: 60.9g Fiber: 2.2g Sugar: <1g Protein: 75.6g