Roast Haunch Of Venison
|Venison haunch||1 3⁄4 Pound|
|Oil||1⁄2 Cup (8 tbs)|
|Celeriac||1 Cup (16 tbs), chopped|
|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.