Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, haunch of venison oven roast. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Haunch of venison oven roast is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Haunch of venison oven roast is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can have haunch of venison oven roast using 18 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Haunch of venison oven roast:
- Get 2 kg haunch of venison
- Make ready 3 carrots
- Make ready 3 celery stalks
- Prepare 1 onion
- Get 3 garlic cloves
- Make ready 6 bay leafes
- Take 10 pieces of allspice
- Prepare 1 tbsp tomato paste
- Prepare 10 prunes
- Prepare 1 bottle of spiced redwine
- Prepare 1 glass of redwine
- Make ready 1/2 liter stock (vegetable or venison)
- Prepare 100 ml cream
- Get 100 grams fat
- Get 1 flour or starch
- Make ready 1 salt
- Get 1 pepper
- Take 1 venison-spice
Instructions 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.
So that is going to wrap it up with this special food haunch of venison oven roast recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
