Method
Pre–heat oven to 220ºC/Gas 8.
Heat the butter in a shallow casserole dish over a medium–high heat. Place the venison into the casserole dish and brown it on all sides.
Place the veg tightly around the meat and season with pepper.
Roast in the oven for 15 minutes.
Lower the heat to 180ºC and roast for another 15 minutes.
Remove from the oven, transfer the meat to a plate and cover it with foil.
Add the wine, redcurrant jelly and rosemary to the pan with the veg still in it.
Heat over the hob and stir to release any caramelised bits of meat from the pan. Boil for 1–2 minutes, and then add the stock.
Turn down the heat and simmer for about 10 minutes to reduce the gravy slightly.
Strain the gravy, season to taste and serve with the roast venison.