Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, haunch of venison oven roast. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Haunch of venison oven roast is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Haunch of venison oven roast is something which I’ve loved my whole life.
Book Hotels near Haunch of Venison. You can roast a haunch of venison on the bone, but I like the bone-out version because it's so easy to carve. Get your butcher to tunnel-bone the joint for you (removing the leg bones without. Place the venison onto the trivet which should line the base of the tray.
To get started with this recipe, we must prepare a few components. You can cook haunch of venison oven roast using 18 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Haunch of venison oven roast:
- Make ready 2 kg haunch of venison
- Get 3 carrots
- Get 3 celery stalks
- Make ready 1 onion
- Prepare 3 garlic cloves
- Take 6 bay leafes
- Get 10 pieces of allspice
- Prepare 1 tbsp tomato paste
- Take 10 prunes
- Take 1 bottle of spiced redwine
- Take 1 glass of redwine
- Take 1/2 liter stock (vegetable or venison)
- Take 100 ml cream
- Take 100 grams fat
- Make ready 1 flour or starch
- Take 1 salt
- Make ready 1 pepper
- Take 1 venison-spice
Strain the contents of the bag into a jug and skim off the fat. Place the venison on top of the onions and pour the oil over the meat, ensuring to cover all areas of the meat. Season liberally with salt and pepper. The two cuts of venison we favour for roasting are saddle (loin) and haunch (back legs).
Instructions to make Haunch of venison oven roast:
- On the day before: Bone the haunch of venison. Preheat oven to 220 °C. Roast the bones in a casserole about 20 min in the oven. After that reduce heat to 160 °C and add 3 carrots, 3 celery stalks, 3 garlic cloves and the onion, chopped in big chunks. Put tomato paste in as well. Let it roast about 15 min. At least put the glass of wine, stock, 5 pieces of allspice, 3 bayleafes and the prunes in and let it cook about 2 h. Pour the liquid through a siff in a cooking pot and leave for next day.
- While you are reducing the sauce in the oven, bind the haunch with butchers string and put it in a bowl.
- Put the spiced wine in a cooking pot on the oven. Slice the celery and carrots and add them to the wine. Put remaining allspice, garlic and bayleaves in as well. Let it cook about 30 min and let it cool down. Once cooled, add to the haunch, put a lid on the bowl and leave it in the fridge til next day.
- Preheat oven to 200 °C. Take the haunch out of its marinade and dry it. Put it in a roasting tray, add salt and some fat (butter or oil, as you like) and put it in the oven gor 25 min. Then reduce heat to 90 °C and let it cook about 3 h (should be about 70 °C in the middle of the haunch)
- About 1/2 h before the haunch is ready, put the sauce on heat and let it reduce. When the haunch can be taken out, let it rest in foil for at least 20 min. Put cream in the sauce and taste it with salt, pepper and venison-spice. Thicken the sauce with flour or starch .
- Enjoy! Potato dumplings fit well.
Season liberally with salt and pepper. The two cuts of venison we favour for roasting are saddle (loin) and haunch (back legs). Both are best cooked on the bone for flavour and succulence. When it comes to roasting these joints, you. Don't forget to rest the meat before carving.
So that’s going to wrap it up for this exceptional food haunch of venison oven roast recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
