Cervena Leg Roast with Mustard Crust, Roasted Vegetables and Brussel Sprout Slaw

 Metric  Imperial 

By Graham Brown

 

Serves 4

Preparation time 30 minutes

Cook time 30 minutes

Method

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. 

Cervena Leg Roast with Mustard Crust, Roasted Vegetables and Brussel Sprout Slaw

Printer Friendly Version of this Recipe Printer friendly version

Ingredients

400g roast

2 tbspn of whole grain mustard

1bspn of flour

 Salt and pepper

1 egg white

Brussel Sprout Slaw

4 large sprouts outer leaves and base removed

1 carrot 1 small onion red or white

1 tsp Dijon mustard

1 tbs vegetable oil

2 tbs of Best foods or Kewpie mayonnaise

Pinch of nutmeg and salt and pepper