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Roast Haunch Of Venison

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Ingredients
  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)
Directions

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: 
Easy
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Venison
Cook Time: 
10 Minutes
Servings: 
4

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