Haunch of venison oven roast. It refers to any cut of meat that comes from the deer. The roast cut is the best for this venison roast recipe. The roast cut of the deer is generally taken from the hindquarters.
How To Roast A Haunch Of Venison. This is the most simple and easiest way,to Roast A Haunch of venison,a great method that will give you great results every time,meltingly tender,juicy and pink. This should give you medium-rare meat: just pink in the middle. You can have Haunch of venison oven roast using 18 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Haunch of venison oven roast
- It’s 2 kg of haunch of venison.
- You need 3 of carrots.
- Prepare 3 of celery stalks.
- It’s 1 of onion.
- Prepare 3 of garlic cloves.
- Prepare 6 of bay leafes.
- It’s 10 of pieces of allspice.
- You need 1 tbsp of tomato paste.
- Prepare 10 of prunes.
- Prepare 1 of bottle of spiced redwine.
- Prepare 1 of glass of redwine.
- You need 1/2 liter of stock (vegetable or venison).
- You need 100 ml of cream.
- It’s 100 grams of fat.
- You need 1 of flour or starch.
- Prepare 1 of salt.
- It’s 1 of pepper.
- Prepare 1 of venison-spice.
Place the venison onto the trivet which should line the base of the tray. The smaller the roast, the hotter the oven. I Pan roast a fantastic Venison Haunch, to pink and tender perfection,then serve it on sautéed cabbage,bacon and onions,then dress it with the roasting juices. Roast for the calculated time, basting frequently with the juices in the pan.
Haunch of venison oven roast step by step
- 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..
Place the veg tightly around the meat and season with pepper. The venison haunch is the top portion of one of the rear legs, also known as the round or the Denver leg. Although this cut does OK in faster cooking methods, such as broiling, sauteing or grilling, especially for more tender commercially raised venison, you can also opt to cook it slowly, which works well with a large haunch roast from wild venison. On the day before: Bone the haunch of venison. Put tomato paste in as well.