Hey everyone, it’s Clark, welcome to my recipe site. Today I will show you a way to prepare a distinctive dish, Haunch of venison oven roast. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.
Haunch of venison oven roast Recipe. 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.
You can cook Haunch of venison oven roast using 18 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Haunch of venison oven roast
- You need 2 kg of haunch of venison.
- Take 3 of carrots.
- You need 3 of celery stalks.
- Prepare 1 of onion.
- It’s 3 of garlic cloves.
- Take 6 of bay leafes.
- Make ready 10 of pieces of allspice.
- You need 1 tbsp of tomato paste.
- Take 10 of prunes.
- You need 1 of bottle of spiced redwine.
- You need 1 of glass of redwine.
- Make ready 1/2 liter of stock (vegetable or venison).
- You need 100 ml of cream.
- Make ready 100 grams of fat.
- Prepare 1 of flour or starch.
- You need 1 of salt.
- You need 1 of pepper.
- You need 1 of 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.
Haunch of venison oven roast instructions
- 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..
Slow cooked in the oven, this mouthwatering venison roast with carrots, onion, potatoes is topped of with homemade flavorful gravy.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.
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.
