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Roast Haunch Of Venison

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  Bacon slices 4
  Carrot 1
  Onions 2
  Venison haunch 1 3⁄4 Pound
  Oil 1⁄2 Cup (8 tbs)
  Celeriac 1 Cup (16 tbs), chopped
  Salt 1⁄2 Teaspoon
  Paprika pepper 1 Teaspoon
  Lemon juice 2 Teaspoon
  Orange juice 3 Tablespoon
  Red currant jelly 3 Tablespoon
  Grated orange rind 1
  Half and half 1 Cup (16 tbs)

Dice the bacon; slice the carrot and the onions.
Lightly brown the meat in a flameproof casserole in the oil on all sides, with the bacon, carrots, onions and celeriac.
Cover and roast in a moderately hot oven (400° F) for 45 minutes-1 hour.
Arrange the venison on a serving dish.
Add the salt, paprika, lemon and orange juices, red currant jelly and orange rind to the casserole.
Bring to the boil, scraping up the sediment.
Strain into a saucepan, check the seasoning and stir in the cream.
Reheat, but do not allow to boil, then pour around the venison.
Serve with pasta.

Recipe Summary

Difficulty Level: 
Main Dish
Cook Time: 
10 Minutes

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 657 Calories from Fat 359

% Daily Value*

Total Fat 41 g62.5%

Saturated Fat 8.4 g42.2%

Trans Fat 0 g

Cholesterol 146.6 mg48.9%

Sodium 357.7 mg14.9%

Total Carbohydrates 25 g8.2%

Dietary Fiber 3.3 g13.3%

Sugars 10.5 g

Protein 51 g102.7%

Vitamin A 69.3% Vitamin C 40.2%

Calcium 11.3% Iron 4.8%

*Based on a 2000 Calorie diet

Roast Haunch Of Venison Recipe