|Beef drippings||3 Tablespoon (Good)|
|Onions||2 , chopped|
|Carrots||3 , chopped|
|Parsnips||3 , chopped|
|Turnip||1⁄4 , chopped|
|Celery stalks||1 , sliced|
|Mushrooms||1⁄2 Pound, roughly sliced|
|Venison haunch||6 Pound (1 Whole)|
|Red wine||1 1⁄4 Cup (20 tbs)|
|Milk||1 1⁄4 Cup (20 tbs)|
|Red currant jelly||2 Teaspoon|
|Port wine||350 Milliliter (2 Wineglasses)|
Melt the drippings in a saucepan and add the vegetables.
Cook for 7-10 minutes, stirring occasionally to prevent them from sticking.
Put the venison in a roasting pan.
Pour the partially cooked vegetables, drippings and all, over the venison.
Roast in a preheated 425° oven for 30 minutes.
At the end of this time, baste with the drippings and lower the temperature to 350°.
Pour the red wine and milk over the venison.
Cover with foil and continue roasting for 1 1/2-2 hours.
Transfer the venison to a warmed platter and keep warm in the oven.
Skim the fat off the surface of the cooking juices and vegetables in the roasting pan, then pour the juices and vegetables into a blender or food processor.
Add the red currant jelly and port and blend until smooth.
Pour this sauce into a saucepan.
Taste and adjust the seasoning, then reheat.
Serve in a sauce boat or a jug, with the venison.