Pot Roast Vension With Shrewsbury Sauce Recipe

• 1 1/4 kg Boneless venison joint, (2 lb)
• 1 Tbsp. Groundnut oil
• 15 gm Butter, (1/2 ounce)
• 1 sm Carrot and 1 small onion
•     Salt and freshly grnd black pepper
• 1 sprg thyme and a bayleaf
• 1/2 bot , (37.5 cl) light red wine, eg Beaujolais
• 2 Tbsp. Redcurrant jelly
• 1 Tbsp. Worcestershire sauce
•     An extra 15 g, (1/2 ounce) softened butter and 15 g (1/2 ounce) plain flour
• 1/2 tsp Mustard pwdr
•     Grating of nutmeg
• 1 Tbsp. Lemon juice, up to 2

Directions