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Recipe taken from the Eat Wild website.
INGREDIENTS
Serves 5
For the Rum Salmuera
80ml Spiced rum
100ml Soy
50g Sugar
1tsp Dijon mustard
20ml Water
1tbsp Salt
1 bunch Rosemary
1 Wooden spoon/stick
For the Wild Chimichurri
1/2 bunch Parsley
Large handful Ground ivy
Small basket full Nettles, blanched, refreshed, and patted dry
1/2 bunch If you can't find nettles or ground ivy, you can use Oregano
3 cloves Garlic, finely minced
2 Spring onions, finely chopped
1 Red chilli, finely chopped
A good drizzle Olive oil
1 1/2tbsp Red wine vinegar
1 lime Lime juice and zest
To taste Salt and pepper
For the Venison
1 Roe haunch, thigh bone removed
3 cloves Garlic
2 sprigs Rosemary
6 sprigs Thyme
To taste Sea salt and freshly ground pepper
METHOD.
Making the Rum Salmuera
Take a large bunch of rosemary and tie around a hazel stick or a wooden spoon. Set your herby wand to the side until later.
Place the rest of the salmuera ingredients into a pot. Bring to the boil, and stir to dissolve the sugar and salt. Set aside to cool
Creating the Wild Chimichurri
Finely chop the herbs and place into a bowl. Add the rest of the ingredients, season well and mix everything together. Taste and adjust the seasoning if needed.
Stuffing the Haunch
Finely chop the garlic, rosemary and thyme. Scatter this over the inside of the leg and season well with salt and pepper.
Tying up the Haunch
Roll your joint back up and tie three strings around it to hold it nice and tight. Tie another string through the tendon and around the leg, creating a loop that we can hang the leg from.
Allow the venison to come up to room temperature so it cooks more evenly over the fire.
Lighting the Fire
So now we have everything ready, it’s time to set our fire. Gather some nice, dry tinder, kindling and a wheelbarrow full of logs.
Light a fire in the base of a fire pit. Once lit, we are looking to create a wall of fire, so build up a pile of logs to one side of your bowl, raking some coals into a bed in the centre. In other words, we are aiming for a nice, radiant heat from the pile of logs to cook the haunch indirectly.
Rub the wild venison haunch with some rapeseed oil, and season liberally with salt and pepper. Using the loop of string, hang the haunch from a hook on a tripod over your fire.
Carefully place your hand just in front of the venison, you need to be able to hold your hand there for about 10 seconds. If it’s too hot, rake the fire away a little and if too cool, a little closer. Place a cast iron skillet under the leg to catch any juices that drip from the leg.
Start Basting and Stoke that Fire
After about 15 minutes, apply the first coat of salmuera marinade, using the rosemary bush. Do this every 10-15 minutes, brushing the salmuera all over.
Keep feeding the fire wall with logs to keep a consistent heat throughout, checking that the venison is close enough by holding your hand in front of the leg for 10 seconds.
Are We Done Yet?!
Your venison haunch will need between 2 to 2 1/2 hours depending on it’s size. Once cooked, a medium rare haunch will have a core temperature of around 57°C.
Remove the venison from the fire when the core temperature is around 50°C, as the temperature of the haunch will continue to rise as the meat rests. Place the venison in a tray, with any extra meat juices from the skillet, and leave it to rest covered in foil.
Rest the venison haunch for 15 minutes before carving.
Time to Carve!
Carve slices of the stuffed venison haunch, and drizzle over the wild chimichurri. Charred purple sprouting broccoli is the perfect accompaniment to your fire roasted venison. Enjoy!
INGREDIENTS
Serves 5
For the Rum Salmuera
80ml Spiced rum
100ml Soy
50g Sugar
1tsp Dijon mustard
20ml Water
1tbsp Salt
1 bunch Rosemary
1 Wooden spoon/stick
For the Wild Chimichurri
1/2 bunch Parsley
Large handful Ground ivy
Small basket full Nettles, blanched, refreshed, and patted dry
1/2 bunch If you can't find nettles or ground ivy, you can use Oregano
3 cloves Garlic, finely minced
2 Spring onions, finely chopped
1 Red chilli, finely chopped
A good drizzle Olive oil
1 1/2tbsp Red wine vinegar
1 lime Lime juice and zest
To taste Salt and pepper
For the Venison
1 Roe haunch, thigh bone removed
3 cloves Garlic
2 sprigs Rosemary
6 sprigs Thyme
To taste Sea salt and freshly ground pepper
METHOD.
Making the Rum Salmuera
Take a large bunch of rosemary and tie around a hazel stick or a wooden spoon. Set your herby wand to the side until later.
Place the rest of the salmuera ingredients into a pot. Bring to the boil, and stir to dissolve the sugar and salt. Set aside to cool
Creating the Wild Chimichurri
Finely chop the herbs and place into a bowl. Add the rest of the ingredients, season well and mix everything together. Taste and adjust the seasoning if needed.
Stuffing the Haunch
Finely chop the garlic, rosemary and thyme. Scatter this over the inside of the leg and season well with salt and pepper.
Tying up the Haunch
Roll your joint back up and tie three strings around it to hold it nice and tight. Tie another string through the tendon and around the leg, creating a loop that we can hang the leg from.
Allow the venison to come up to room temperature so it cooks more evenly over the fire.
Lighting the Fire
So now we have everything ready, it’s time to set our fire. Gather some nice, dry tinder, kindling and a wheelbarrow full of logs.
Light a fire in the base of a fire pit. Once lit, we are looking to create a wall of fire, so build up a pile of logs to one side of your bowl, raking some coals into a bed in the centre. In other words, we are aiming for a nice, radiant heat from the pile of logs to cook the haunch indirectly.
Rub the wild venison haunch with some rapeseed oil, and season liberally with salt and pepper. Using the loop of string, hang the haunch from a hook on a tripod over your fire.
Carefully place your hand just in front of the venison, you need to be able to hold your hand there for about 10 seconds. If it’s too hot, rake the fire away a little and if too cool, a little closer. Place a cast iron skillet under the leg to catch any juices that drip from the leg.
Start Basting and Stoke that Fire
After about 15 minutes, apply the first coat of salmuera marinade, using the rosemary bush. Do this every 10-15 minutes, brushing the salmuera all over.
Keep feeding the fire wall with logs to keep a consistent heat throughout, checking that the venison is close enough by holding your hand in front of the leg for 10 seconds.
Are We Done Yet?!
Your venison haunch will need between 2 to 2 1/2 hours depending on it’s size. Once cooked, a medium rare haunch will have a core temperature of around 57°C.
Remove the venison from the fire when the core temperature is around 50°C, as the temperature of the haunch will continue to rise as the meat rests. Place the venison in a tray, with any extra meat juices from the skillet, and leave it to rest covered in foil.
Rest the venison haunch for 15 minutes before carving.
Time to Carve!
Carve slices of the stuffed venison haunch, and drizzle over the wild chimichurri. Charred purple sprouting broccoli is the perfect accompaniment to your fire roasted venison. Enjoy!
