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Roast Haunch Of Venison

Western.Chefs's picture
  Venison 6 Pound
  Claret/Burgundy 1 Bottle (1 l)
  Onion 1 Large, sliced
  Garlic 1 Clove (5 gm), crushed
  Bay leaf 1
  Juniper berries 3
  Bacon fat strip 6

1. If the lower part of the leg is used, remove the shank bone from the venison. Place the meat in a large bowl and marinate overnight in the wine with the onion, garlic, bay leaf and juniper berries.
2. Preheat oven to hot (450° F.).
3. Remove the meat from the marinade and skewer and tie it into a compact shape. Strain and reserve the marinade. Insert a thermometer in the thickest portion of muscle and place the meat on a rack in an open roasting pan. Place the bacon strips on top of the meat.
4. Roast the meat twenty minutes. Reduce the oven temperature to moderate (325° F.) and cook fifteen to eighteen minutes per pound to an internal temperature of 140° for very rare; 150° for medium well done. While the meat is roasting, baste occasionally with the marinade

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Roast Haunch Of Venison Recipe