Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, haunch of venison oven roast. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
I Pan roast a fantastic Venison Haunch, to pink and tender perfection,then serve it on sautéed cabbage,bacon and onions,then dress it with the. Miriam of Ballinwillin House Farm demonstrating how to cook an amazing Roast Venison. A truly incredible meal for any occasion, which is also an excellent.
Haunch of venison oven roast is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Haunch of venison oven roast is something which I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook 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:
- Take 2 kg haunch of venison
- Take 3 carrots
- Take 3 celery stalks
- Prepare 1 onion
- Prepare 3 garlic cloves
- Take 6 bay leafes
- Take 10 pieces of allspice
- Take 1 tbsp tomato paste
- Prepare 10 prunes
- Get 1 bottle of spiced redwine
- Prepare 1 glass of redwine
- Take 1/2 liter stock (vegetable or venison)
- Get 100 ml cream
- Make ready 100 grams fat
- Get 1 flour or starch
- Get 1 salt
- Take 1 pepper
- Prepare 1 venison-spice
You can roast a haunch of venison on the bone, but I like the bone-out version because it's so easy to carve. Season the haunch, and lay the bay leaves and thyme or rosemary over the meat. Place the fat or bacon over. Arrange the venison on a serving dish.
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.
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. Many of these venison recipes can be cooked in a Dutch oven or slow cooker.
So that is going to wrap it up with this special food haunch of venison oven roast recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
