Roast Venison with Swiss Chard

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Today's special: A new take on bistro food

By Anthony Demetre

Published 2008

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We find that the haunch of venison has a better flavour than the saddle and it is also significantly cheaper. Get the butcher to section the haunch into good-sized portions, removing all sinew. The pineapple juice may seem odd but I like to marinate my game in this as it contains the enzyme bromelain, which helps tenderize the meat. It also gives it a little sweetness and most game benefits from that. Redcurrant jelly is also a classic addition.

Swiss chard is a fantastic and versat