Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, haunch of venison oven roast. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Haunch of venison oven roast is one of the most favored of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Haunch of venison oven roast is something which I have loved my whole life. They’re fine and they look wonderful.
Venison Rump Roast: Use a leaner cut of venison with little to no fat. Cover the deer roast completely, refrigerate and discard the marinating solution. Master this easy roast venison recipe and learn how to roast a haunch of venison!
To begin with this particular recipe, we must prepare a few components. You can cook haunch of venison oven roast using 18 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Haunch of venison oven roast:
- Take 2 kg haunch of venison
- Make ready 3 carrots
- Take 3 celery stalks
- Make ready 1 onion
- Make ready 3 garlic cloves
- Make ready 6 bay leafes
- Get 10 pieces of allspice
- Make ready 1 tbsp tomato paste
- Make ready 10 prunes
- Take 1 bottle of spiced redwine
- Prepare 1 glass of redwine
- Prepare 1/2 liter stock (vegetable or venison)
- Take 100 ml cream
- Prepare 100 grams fat
- Make ready 1 flour or starch
- Make ready 1 salt
- Take 1 pepper
- Take 1 venison-spice
Roast venison haunch gives a gamey flavour to your meal. Heat the vegetable oil in a roasting tin, add the Venison and sear until brown on all sides. Remove the venison from its marinade and pat dry with kitchen paper. Roast the beetroot and make the horseradish cream the day before; chill.
Steps to make Haunch of venison oven roast:
- On the day before: Bone the haunch of venison. Preheat oven to 220 °C. Roast the bones in a casserole about 20 min in the oven. After that reduce heat to 160 °C and add 3 carrots, 3 celery stalks, 3 garlic cloves and the onion, chopped in big chunks. Put tomato paste in as well. Let it roast about 15 min. At least put the glass of wine, stock, 5 pieces of allspice, 3 bayleafes and the prunes in and let it cook about 2 h. Pour the liquid through a siff in a cooking pot and leave for next day.
- While you are reducing the sauce in the oven, bind the haunch with butchers string and put it in a bowl.
- Put the spiced wine in a cooking pot on the oven. Slice the celery and carrots and add them to the wine. Put remaining allspice, garlic and bayleaves in as well. Let it cook about 30 min and let it cool down. Once cooled, add to the haunch, put a lid on the bowl and leave it in the fridge til next day.
- Preheat oven to 200 °C. Take the haunch out of its marinade and dry it. Put it in a roasting tray, add salt and some fat (butter or oil, as you like) and put it in the oven gor 25 min. Then reduce heat to 90 °C and let it cook about 3 h (should be about 70 °C in the middle of the haunch)
- About 1/2 h before the haunch is ready, put the sauce on heat and let it reduce. When the haunch can be taken out, let it rest in foil for at least 20 min. Put cream in the sauce and taste it with salt, pepper and venison-spice. Thicken the sauce with flour or starch .
- Enjoy! Potato dumplings fit well.
Season the venison generously and rub in the juniper berries. Put the same roasting tin on the hob and pour in the rest of the oil. This roast venison dish looks and tastes delicious! Perfect for a late Sunday lunch or to impress dinner party guests. Rub the venison with a tablespoon of olive oil then cover with film and refrigerate.
So that’s going to wrap it up for this exceptional food haunch of venison oven roast recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
