103 Venison Pot Roast with Cream Sauce

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 4 portions U.S.A. Imperial Metric
Boned shoulder venison 2 lb. 2 lb. 1 kilo
Salt 1 tsp. 1 tsp. 5 grams
Black peppercorns 1 tsp. 1 tsp. 5 grams
Sugar 2 tsp. 2 tsp. 10 grams
Celery seed 1 tsp. 1 tsp. 2 grams
Ginger ½ tsp. ½ tsp. 1 gram
Clarified butter ¼ cup 2 oz. 60 grams
Bay leaves 2 2 2
Whole allspice 6 6 6
Juniper berries 6 6 6
Black peppercorns 6 6 6
Stock fortified with meat protein extract or soya sauce 2 cups 16 fl. oz. 455 milliliters
Lemon 1 1 1
Dry red wine ½ cup 4 fl. oz. 115 milliliters
Cream 10 tbsp. 5 fl. oz. 140 milliliters


Method of Preparation

  1. Weigh meat and wipe well.
  2. Mix salt, ground pepper, sugar, ginger, and celery seed.
  3. Measure butter.
  4. Measure wine and cream.
  5. Slice lemon peel into very fine strips.

Method of Cookery

  1. Rub seasoning mixture into meat, inside and out. Then tie up.
  2. Brown meat in casserole in butter. Add bay leaves, allspice, juniper berries, peppercorns, stock, wine, and sliced lemon.
  3. Cook over low heat for 2 hours.
  4. When tender, strain off the sauce. Add the cream and heat. If not thickened enough, add a little arrowroot and water paste and boil for 30 seconds.
  5. Correct seasoning and pour sauce over meat or serve it from a sauceboat.


Carve roast in the kitchen and lay it out on a serving dish. If coated with the sauce, then dust with chopped parsley. Serve with thin potato chips, Sweet Potato Cakes, and a green salad. A smooth rich red wine is an excellent accompaniment.