Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, haunch of venison oven roast. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Haunch of venison oven roast is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Haunch of venison oven roast is something that I’ve loved my whole life. They’re fine and they look fantastic.
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. Slow cooked in the oven, this mouthwatering venison roast with carrots, onion, potatoes is topped of with homemade flavorful gravy.
To begin with this recipe, we have to first prepare a few ingredients. You can have haunch of venison oven roast using 18 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Haunch of venison oven roast:
- Make ready 2 kg haunch of venison
- Take 3 carrots
- Take 3 celery stalks
- Get 1 onion
- Get 3 garlic cloves
- Prepare 6 bay leafes
- Take 10 pieces of allspice
- Get 1 tbsp tomato paste
- Make ready 10 prunes
- Get 1 bottle of spiced redwine
- Make ready 1 glass of redwine
- Make ready 1/2 liter stock (vegetable or venison)
- Take 100 ml cream
- Get 100 grams fat
- Make ready 1 flour or starch
- Take 1 salt
- Prepare 1 pepper
- Prepare 1 venison-spice
Remove the venison from its marinade and pat dry with kitchen paper. Heat the olive oil in a roasting tray over a medium-high heat. Roast venison haunch gives a gamey flavour to your meal. Heat the vegetable oil in a roasting tin, add the Venison and sear until brown on all sides.
Steps 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.
This rich and warming recipe for roast venison with roasted pears is the perfect show-stopper for a dinner party or an indulgent Sunday lunch. Roast the beetroot and make the horseradish cream the day before; chill. Season the venison generously and rub in the juniper berries. Put the same roasting tin on the hob and pour in the rest of the oil. Roast butterflied haunch of muntjac is a classic dish perfect to cook for a late spring dinner party.
So that’s going to wrap it up for this special 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 interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
