Here is our favourite easy and delicious recipe for roast haunch of venison.

Ingredients :

  • One haunch of venison

  • 2 celery sticks

  • 2 onions

  • 3 carrots

    (roughly chopped to make vegetable bed)

  • 100g Butter

  • Fresh Thyme

  • Dried Juniper Berries

  • Redcurrant Jelly

  • 350 ml beef stock (or cube)

  • Salt & Pepper

  • Cornflour (if needed)

  • 150 ml Red wine (suggest Côtes du Rhône

Method :

  • Allow haunch to sit at room temperature for 30 minutes

  • Pre-heat oven to 220 deg C or 200 fan.

  • Pat meat dry and create slits in meat.

  • Place a squeezed juniper berry and sprig of thyme into each slit.

  • Smear butter all over the haunch and season with salt and pepper.

  • Place on the bed of vegetables in a roasting pan.

  • Place in the preheated oven for 20 minutes

  • Put the stock and optional wine into the pan under the haunch.

  • Cover tightly with foil

  • Reduce heat to 180 deg C / 160 fan oven for :

    10 mins per 500g for medium

    15 mins per 500g for medium to well done

  • After cooking place on a warm dish and cover loosely with foil.

  • Internal temperature should be minimum of 58 degrees C

  • Add redcurrant jelly to juices in pan and make gravy, thicken with cornflower if required and run through a sieve.

  • Serve and enjoy !