Cervena Leg Roast with Mustard Crust, Roasted Vegetables and Brussel Sprout Slaw
By Graham Brown
Preparation time 30 minutes
Cook time 30 minutes
Dry the Cervena venison with a paper towel; mix the mustard with a little egg white and flour. Season the meat, sear until nicely browned and then paste on the mustard liberally cook in a moderate oven 180°c for 10 minutes remove and rest.
Slice the sprouts very thinly, grate a medium size carrot, and finely slice a red onion. Heat oil in a non stick pan, add the onion and carrot cook briefly. Add the sliced brussel sprouts and cook until just soft, fold in the mayonnaise and season.
Remove the Cervena venison from the pan, deglaze with a glass of red wine, add cracked pepper and reduce. Add a cup of good meat stock and check seasoning. Reduce and thicken with a little cornstarch.
Slice the Cervena venison into medallions and serve on a bed of roasted winter vegetables and brussel spout slaw.