Roast Haunch Venison

This dish needs marinating, so you may do it the morning you want to cook it or the previous night. Great for a Sunday meal or midweek treat or even a dinner party...

This meal inc gratin and red cabbage will take about 1 hour to 1 hour and half to cook. If you organised you could have the meat in the oven, all the prep done and then put the cabbage on and then the potatoes and have everything ready at the same time.

Accompanyments - Potato, Garlic and Mushroom Gratin & Red Cabbage

BON APPETITE

1 haunch venison Approx - 2.6kg
225g / 8oz Back Fat / Streaky Pork, cut into 5mm wide strips

Marinade
1 dessertspoon mixed fresh herbs (thyme, marjoram, sage)
4 tablespoons olive oil
125ml (4fl oz) dry white wine.

Gravy
1.2 Litres homemade beef / venison stock
dry white wine to taste
roux / cornflour mixed with water to form a paste

Preheat oven to 180oC/350oF/gas 4

Lard /Bard the Venison. Put into a stainless steel or cast iron dish. Sprinkle with herbs and pour olive oil and wine over the meat. Cover the dish and marinate for about 4 hours at room temperature or in a refridgerator overnight, turning the meat if you can. The marinade will be used to baste the dish as its cooking.

To cook: weigh the venison and calculate 10 mins per 450g/1lb. During the cooking time, baste often with wine marinade and turn joint over half way through. When cooked, remove to a warmed serving dish while you make the gravy.

Degrease the pan, add the stock and cornflour and a splash of wine and bring to the boil, scraping and dissolving all the crusty bits from the pan. Serve with Mushroom & Potato Gratin.

Recipe from