Roast Venison Haunch

Method13 steps

1. 1

   Step 1: Scrub the carrots (2) and celery (2 stalk) and peel the onions (1). Cut the vegetables into even sized chunks and place in a deep roasting dish.

   Uses 2 stalk celery · 2 carrots · 1 onion

2. 2

   Step 2: Bring the venison out of the refrigerator about 30 minutes before cooking. Pat dry with kitchen paper and make regular slits all over with a sharp knife.

   Uses 1.3 kg venison haunch

3. 3

   Step 3: Poke the measured thyme (25 g) sprigs and juniper berries (16) into the prepared slits, lightly squeezing the berries to release their aroma.

   Uses 25 g thyme · 16 juniper berries · 1.3 kg venison haunch patted dry and slit regularly

4. 4

   Step 4: Smear the measured butter (2 tbsp) over the prepared studded haunch and season with the measured salt (1 tsp) and pepper (½ tsp).

   Uses 2 tbsp butter · 1 tsp salt · ½ tsp pepper · prepared haunch with fresh thyme and sixteen juniper berries tucked into slits

5. 5

   Step 5: Put the prepared seasoned haunch on the prepared vegetable trivet in the dish.

   Uses studded haunch rubbed with two tablespoons butter and measured salt and pepper · two carrots, two celery stalks and one onion washed or peeled and chunked in roasting dish

6. 6

   Step 6: Preheat the oven to 220°C conventional (428°F) or 200°C fan and roast the prepared dish for 20 minutes.

   High-heat roast · 20 minUses prepared seasoned haunch on vegetable bed

7. 7

   Step 7: Reduce the oven to 180°C conventional (356°F) or 160°C fan. For a bone-in haunch, continue for about 10–15 minutes per 500 g, which is about 26–39 minutes for this 1.3 kg joint, as an initial guide. For a boned and rolled joint, the source guide is 15–20 minutes per 500 g. In either case, continue as needed until the centre reaches 71°C (160°F) on a food thermometer, away from bone.

   Reduced-temperature venison guide · 39 minUses assembled roast cooked 20 minutes at 220 C

8. 8

   Step 8: Transfer the cooked haunch to a warm dish, cover loosely with foil and rest for 20 minutes while making the gravy.

   Rest meat · 20 minUses roast cooked through to 71 C 160 F measured centre

9. 9

   Step 9: Add the red wine (100 ml) to the prepared roast vegetables and juices in the roasting dish over medium heat.

   Uses 100 ml red wine · cooked vegetables and juices left in dish after meat removed

10. 10

    Step 10: Scrape up browned bits from the prepared pan mixture and simmer for about 2 minutes to reduce slightly.

    Reduce venison wine pan juices · 2 minUses same cooked vegetables and juices with 100 ml red wine added

11. 11

    Step 11: Add the redcurrant jelly (1 tbsp) and beef stock (300 ml) to the prepared wine-vegetable mixture and blend smooth. Use a suitable immersion blender, or blend hot liquid in a jug in batches no more than half full, vented according to its instructions.

    Uses 1 tbsp redcurrant jelly · 300 ml beef stock · wine pan mixture scraped and simmered two minutes

12. 12

    Step 12: Return the prepared blended gravy to a clean saucepan and bring to a simmer. For thicker gravy, mix the optional tablespoon of cornflour (1 tbsp) with the equal tablespoon of cold water (1 tbsp) and stir in until thickened.

    Uses 1 tbsp cornflour (cornstarch) · 1 tbsp water · deglazed vegetables blended with tablespoon redcurrant jelly and 300 ml beef stock

13. 13

    Step 13: Carve the prepared rested venison into thick slices and serve with the finished redcurrant gravy.

    Uses haunch rested 20 minutes loosely covered · prepared blended gravy simmered and optionally thickened with equal tablespoon slurry