Venison With Broccoli And Almonds

• 5 tbsp rosemary needles, finely chopped
• 3 tbsp black peppercorns, coarsely chopped
• 3 1/3 lb venison saddle
• 1/3 lb bacon, sliced
• 4 None onions, peeled and sliced
• 1/3 cup sliced almonds, toasted
• 2/3 cup dry red wine
• 1 2/3 cup beef stock
• 1/2 cup heavy cream
• 1 tbsp cornstarch
• 1 head broccoli, cut into florets

1. Preheat the oven to 400u0b0F. Mix the rosemary and black pepper together then rub into the venison. Lay the bacon slices on top of the venison then place in a roasting pan. Scatter the onions around the meat and roast for 25 mins. Pour the red wine and 1/2 cup hot water over the venison then return to the oven for another 10-15 mins. Remove from the oven, cover with foil and set aside to rest.
2. For the sauce, strain the pan juices into a clean saucepan. Add the stock and simmer for 4-5 mins. Mix the cream and cornstarch together until smooth then add to the gravy and simmer, stirring, for 2-3 mins until the sauce thickens. Add the sugar and season.
3. Meanwhile, cook the broccoli in salted boiling water for 4-5 mins, until just tender. Drain.
4. To serve, slice the venison then place on serving plates with the broccoli. Sprinkle the almonds over the broccoli and serve the gravy on the side.

rosemary needles, black, saddle, bacon, onions, almonds, dry red wine, beef stock, heavy cream, cornstarch, broccoli

Taken from recipes-plus.com/api/v2.0/recipes/19671 (may not work)