Chevreuil aux Baies Rouges

Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 10

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

Sweetness complements game very well, and rarely more so than with this intensely flavoured late-summer dish. The berry sauce is wonderfully sticky and tart, though not enough to overpower the venison’s characteristic taste.


  • 900 g venison fillet
  • 500 ml red wine
  • 2 cloves of garlic, crushed, peeled and chopped
  • 4 juniper berries, crushed
  • 1 tsp black peppercorns, crushed
  • 1 bay leaf
  • 2 tbsp olive oil
  • sea salt
  • freshly ground black pepper
  • 1 tbsp vinegar
  • 20 g unrefined brown sugar
  • 1 tsp arrowroot
  • 200 g fresh redcurrants or frozen mixed berries


    Place the venison, red wine, garlic, juniper berries, peppercorns and bay leaf in a bowl and leave to marinate overnight.

    Heat the oven to 180°C/gas 4. Remove the meat from the marinade and dry well with kitchen paper. Strain the marinade into a saucepan and simmer until it has reduced by half.

    Heat the oil in a roasting pan directly on the hob and brown the meat all over on the outside, then place in the oven to roast30 minutes for rare, 40 minutes for medium, 45 minutes for well done.

    Remove from the oven and allow to rest for 10 minutes. Pour off any cooking juices into the saucepan with the reduced marinade and season. Add the vinegar and brown sugar. Mix the arrowroot with a little water and add to the sauce. Stir until it thickens slightly, add the berries and cook on a low heat for 2 minutes. Carve the venison and serve with the berry sauce.