Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Roast Haunch of Venison.


    Posts : 897
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Roast Haunch of Venison.

    Post  Admin on Fri Apr 10, 2015 8:16 pm


    1 venison haunch
    1/2 lb Butter
    olive oil
    3/4 lb fat bacon strips
    1 tbsp flour
    1/4 pint burgundy
    1/2 lemon juiced or orange


    1.Marinate the haunch for 24 hours.

    2.Remove from marinade and rub all over with oil. Dab all over with pats of butter and wrap around with the fat bacon.

    3.Smear a sheet of greaseproof paper on both sides with olive oil. Wrap the meat in the greased paper. Place in a covered roasting tin, or wrap in foil.

    4.Roast in a hot oven (500 degrees) for 15 minutes per pound, then reduce the heat to 300 degrees. Baste frequently.

    5.15 minutes before the end of the cooking time, unwrap the haunch and remove the bacon strips. Sprinkle flour over the top of the haunch, baste well and return to a hot oven for 10 15 minutes.

    6.Place haunch on serving dish and pour off all but 1 tablespoon of fat from the roasting tin. Add the flour and cook till brown.

    7.Remove from heat and gradually add the burgundy and lemon, or orange juice. Bring to the boil, stirring all the time, and simmer for a few minutes. Adjust the seasoning.

    8.Serve redcurrent jelly with the venison.

    9.N.B. The above cooking time is for red deer. Roe deer will only require 15 minutes per pound using the same method.

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