Venison Roast with Creamy Apricot Mustard Sauce

Venison Roast with Creamy Apricot Mustard Sauce
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General Tip

Combine Robertsons Barbecue Spice and Robertsons Garlic Flakes with a little olive oil. Allow time for spices to hydrate and then rub over the skin and cavity of a chicken. Roast as normal.


  1. Combine all the ingredients for the marinade and marinate the fillet for 2 – 3 hours or overnight in the fridge.
  2. Remove the fillet from the marinade and pat dry with paper towel. Rub with olive oil and season with Robertsons Barbecue Spice.
  3. Braai over medium to hot coals turning regularly until cooked to your liking about 15 minutes for rare.
  4. Pour the marinade into a small saucepan and bring to the boil. Simmer until thick and reduced.
  5. Lastly stir in the cream and serve with the fillet.