Recipe: Yummy Haunch of venison oven roast

Haunch of venison oven roast. 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. Slow cooked in the oven, this mouthwatering venison roast with carrots, onion, potatoes is topped of with homemade flavorful gravy.

Put the bottom rack on top of a shallow. Venison Rump Roast: Use a leaner cut of venison with little to no fat. Cover the deer roast completely, refrigerate and discard the marinating solution. You can have Haunch of venison oven roast using 18 ingredients and 6 steps. Here is how you cook it.

Ingredients of Haunch of venison oven roast

1. Prepare 2 kg of haunch of venison.
2. Prepare 3 of carrots.
3. Prepare 3 of celery stalks.
4. It's 1 of onion.
5. Prepare 3 of garlic cloves.
6. You need 6 of bay leafes.
7. Prepare 10 of pieces of allspice.
8. It's 1 tbsp of tomato paste.
9. You need 10 of prunes.
10. It's 1 of bottle of spiced redwine.
11. Prepare 1 of glass of redwine.
12. It's 1/2 liter of stock (vegetable or venison).
13. You need 100 ml of cream.
14. It's 100 grams of fat.
15. Prepare 1 of flour or starch.
16. You need 1 of salt.
17. It's 1 of pepper.
18. You need 1 of venison-spice.

Classic roasts and suggested trimmings for venison. Master this easy roast venison recipe and learn how to roast a haunch of venison! Combine with herbs such as rosemary and pair with festive side dishes. Meanwhile, baste the venison with the oil and.

Haunch of venison oven roast instructions

1. 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..
2. While you are reducing the sauce in the oven, bind the haunch with butchers string and put it in a bowl..
3. 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..
4. 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).
5. 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 ..
6. Enjoy! Potato dumplings fit well..

Find Out How To Cook This Venison Haunch Created By Our Development Chef Jeff Baker Exclusively At Farmison & Co™. Arrange the venison on a serving dish. Add the salt, paprika, lemon and orange juices, red currant jelly and orange rind to the casserole. Place the vegetables in a tight-fitting casserole with. Then there was the guess work of when to add the veggies.