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Serves 6 - 8.
Ingredients
1 Roe Haunch Roast or 2 Red Deer Haunch Roasts
10 Garlic Cloves (halved)
60ml/2fl oz Olive Oil
4 Onions (cut into wedges)
4 Bay Leaves
1 tbsp Peppercorns
2 tsp Thyme
1 tsp Marjoram
1 tsp Sage
1 tbsp Salt
3l/5¼ pints Dry Red Wine
250ml/8fl oz Brandy
60ml/2fl oz Vinegar
Instructions
Marinade the venison 3 days prior to serving. Wash the Haunch and pierce all over with a knife and insert half a clove of garlic into each hole. Pour oil all over the Venison and rub in. Place in suitable non-metallic container and sprinkle the remaining dry ingredients over. Pour over the brandy, vinegar and sufficient red wine to cover the Venison. Cover the container and refrigerate, turning twice a day.
Preheat the oven to 220ºC/425ºF/Gas 7.
Remove from marinade and bring to room temperature. Heat the vegetable oil in a roasting tin, add the Venison and sear on all sides for 10 minutes on the hob or place in the preheated oven for 10 minutes. Place the Haunch on a rack in the roasting tin and add 300ml of the marinade. Reduce the oven temperature to 190ºC/375F/Gas 5. Roast the Venison in the oven, allowing 17 minutes per 500g for medium rare or 14 minutes per 500g for rare, basting the joint often.
Test for desired degree of doneness. (Venison should be pink but not bloody near the bone.) Rest the joint for 10 minutes prior to carving garnish with parsley and orange wedges.
Serve with a selection of roasted mushrooms and orange couscous.
Ingredients
1 Roe Haunch Roast or 2 Red Deer Haunch Roasts
10 Garlic Cloves (halved)
60ml/2fl oz Olive Oil
4 Onions (cut into wedges)
4 Bay Leaves
1 tbsp Peppercorns
2 tsp Thyme
1 tsp Marjoram
1 tsp Sage
1 tbsp Salt
3l/5¼ pints Dry Red Wine
250ml/8fl oz Brandy
60ml/2fl oz Vinegar
Instructions
Marinade the venison 3 days prior to serving. Wash the Haunch and pierce all over with a knife and insert half a clove of garlic into each hole. Pour oil all over the Venison and rub in. Place in suitable non-metallic container and sprinkle the remaining dry ingredients over. Pour over the brandy, vinegar and sufficient red wine to cover the Venison. Cover the container and refrigerate, turning twice a day.
Preheat the oven to 220ºC/425ºF/Gas 7.
Remove from marinade and bring to room temperature. Heat the vegetable oil in a roasting tin, add the Venison and sear on all sides for 10 minutes on the hob or place in the preheated oven for 10 minutes. Place the Haunch on a rack in the roasting tin and add 300ml of the marinade. Reduce the oven temperature to 190ºC/375F/Gas 5. Roast the Venison in the oven, allowing 17 minutes per 500g for medium rare or 14 minutes per 500g for rare, basting the joint often.
Test for desired degree of doneness. (Venison should be pink but not bloody near the bone.) Rest the joint for 10 minutes prior to carving garnish with parsley and orange wedges.
Serve with a selection of roasted mushrooms and orange couscous.
