Haunch Of Venison
|Venison haunch||5 Pound (2 1/2 Kilogram)|
|Salt pork||1⁄2 Pound, cut into strips (225 Gram)|
|Whipping cream||125 Milliliter (4 Cup)|
|Prunes||20 , soaked and simmered for 10 minutes|
|Chestnuts||12 , peeled and simmered in stock for 40 minutes|
|Lemons||2 , cut into wedges|
|Cranberry sauce||375 Milliliter (1 1/2 Cups)|
|Red wine||500 Milliliter (2 Cups)|
|Wine vinegar||4 Tablespoon|
|Olive oil||8 Tablespoon|
|Peppercorns||12 , bruised|
|Juniper berries||6 , bruised|
|Carrots||2 , sliced|
|Celery stalks||2 , sliced|
|Onions||2 , sliced|
Lard the venison with the salt pork.
Combine all the marinade ingredients in a large bowl.
Put the venison into the marinade and leave for 2 days, turning occasionally.
Preheat the oven to 350°F (180°C).
Lift out and dry the venison.
Strain and reserve the marinade.
Put the herbs, celery, carrots and onions from the marinade into a roasting pan.
Rub the venison with a little salt and put it on top of the herbs and vegetables.
Roast for 2 hours basting occasionally with the reserved marinade.
Increase the oven temperature to 400°F (200°C) and cook for 30 minutes.
Lift out the venison and put it on a heated serving dish.
Warm the whisky in a ladle, ignite it and pour it over the meat.
Keep the venison warm while you make the gravy.
Pour off the fat from the roasting pan.
Pour in the remaining marinade and bring to a boil on top of the stove, stirring and scraping the bottom of the pan.
Boil until the liquid is reduced by one-third.
Remove the roasting pan from the heat and stir in the cream, adjust the seasoning and strain the gravy.
Arrange the prunes and chestnuts around the venison together with the lemon wedges.
Serve with the cranberry sauce and gravy.