Pot-roasted Venison with Shrewsbury Sauce recipe | Delia Smith

Ingredients

• 2 lb (900 g) boneless, tied venison joint
• salt and freshly milled black pepper
• 1 tablespoon groundnut oil
• 1/2 oz (10 g) butter
• 1 small carrot, chopped
• 1 small onion, chopped
• a few thyme sprigs
• 1 bay leaf
• 1/2 bottle (37.5 cl) red wine, something light like Beaujolais
• a grating of nutmeg
• 4 level tablespoons good-quality redcurrant jelly
• 2 tablespoons Worcestershire sauce
• 1/2 tablespoons lemon juice
• 1/2 oz (10 g) soft butter
• 1/2 oz (10 g) plain flour
• 1 rounded teaspoon mustard powder