You are here

Haunch Of Venison

Western.Chefs's picture
  Venison haunch 5 Pound (2 1/2 Kilogram)
  Salt pork 1⁄2 Pound, cut into strips (225 Gram)
  Salt To Taste
  Whisky 2 Tablespoon
  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)
For marinade
  Red wine 500 Milliliter (2 Cups)
  Wine vinegar 4 Tablespoon
  Olive oil 8 Tablespoon
  Bouquet garni 1
  Peppercorns 12 , bruised
  Juniper berries 6 , bruised
  Cloves 3
  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.

Recipe Summary

Difficulty Level: 
Main Dish
Holiday, Gourmet
Cook Time: 
150 Minutes

Rate It

Your rating: None
Average: 4 (15 votes)
Haunch Of Venison Recipe