Venison rump roast with bourbon cream sauce

Serve up venison rump roast in a smooth bourbon cream sauce for a hearty, flavorful dish that’s sure to impress. Ingredients Marinade*: ½ bottle of red wine 2 tbsp of fresh rosemary (* See Sue's favourite marinade recipe below for some added flavour.) Paste: 2 tbsp of olive oil 2 tbs of fresh rosemary 2 tbsp of minced garlic 1 tbsp of sea salt Sauce: 1 tbsp of ground pepper 2 tsp of cornstarch 2 tbsp of water ½ cup of bourbon 2 tbsp of chopped shallots 1 cup of sodium-reduced beef broth 1 tbsp of maple syrup 1 tsp of Worcestershire sauce 1 tbsp of Dijon mustard ½ cup of whipping cream Directions 1. A marinade of red wine and rosemary helps tenderize and flavour the meat, but can be omitted. Place a 4- to 5-pound roast in a sealable plastic bag and add marinade. Place in refrigerator for 24 to 48 hours, turning often. For more flavour, several hours before cooking spread the following paste on the roast, cover in plastic wrap, and place back in refrigerator. 2. Heat oven to 450˚ F. Place roast on rack in shallow pan and cook for 15 minutes. Reduce oven to 350˚ F and cook roast an additional 45 to 55 minutes until done. Place roast on platter, cover loosely with foil, and let sit for 15 minutes. 3. Meanwhile, whisk together cornstarch and water. Pour off any fat from pan juices. 4. Add bourbon to roasting pan. Place over medium heat. Cook until all brown bits are scraped from the bottom of the pan. Be careful, as the bourbon is flammable. 5. Strain sauce into a small pan and add shallots. Cook over medium-high heat 8 minutes or until sauce is reduced to about 2 tablespoons. 6. Add broth, syrup, and Worcestershire, and bring to a boil. 7. Whisk in mustard and stir until smooth. 8. Stir in cornstarch mixture, cream, salt, and pepper. Bring to boil and cook 1 to 2 minutes until thick. 9. Serve with 1⁄4- to 1⁄2-inch (1⁄2- to 1-centimetre) thick slices of roast. Sue’s favourite marinade This should be enough for a 3-pound roast or other cuts. Ingredients ¾ cup of a good red wine 3 tbsp. soy sauce 2 sprigs fresh rosemary or 1½ tbsp. dried ¼ cup of olive oil 6 juniper berries 2 bay leaves 1 tsp. salt 1 tsp. pepper Directions