When the Venison is cooked, transfer to a serving dish, cover loosely and allow to rest for 15 minutes in the cooled switched-off oven. Danny and Margaret served it with braised red cabbage & red onion, seasoned with butter & freshly ground nutmeg, and mashed rootvegetables seasoned with Christmas spices, roast potatoes and home-made cranberry & redcurrant jam. Remove the meat to a plate and leave for at least 20 minutes in a … Next the venison joint and a couple of spoon-fulls of juniper berries and some juniper juice drizzled on top of the meat, about a couple of tear drops, and 1 staranise. Add … Scatter the carrots, parsnips, potatoes and onion with the remaining sprigs of rosemary over the base of a very large roasting pan. Put the meat in the slow cooker.Brush the inside of the crock-pot with Greek extra-virgin olive oil, on the base put a couple of long shallots and 1 inch chunks of root vegetables, carrot, swede, celeriac, parsnip & … Dundee,  The roast cut is the best for this venison roast recipe. Roast haunch of venison (200 gr. 1 tbs. juniper berries. 703631369 -, Highland Game Ltd,  Millbank Farm, LockerbieDumfriesshire, DG11 2RW. 1 tbs. One of the advantages of this recipe is that the meat sits on a bed of sliced potatoes which gives a slightly moister environment for cooking, as well as giving a ready-made side dish. Preheat the oven to Gas mark 6/ 400ºF/ 200ºC. Lift the Venison out of the marinade and place on top of the vegetables. Take the venison out of the oven and drop the temperature to 350°F. Served with the roast haunch of venison were horseradish mashed potatoes, roast potatoes done in beef dripping, honey roast parsnips, cauliflower, peas and rich roast gravy. Pierce the Venison trough the netting in twelve places with a small sharp knife. In the oven, set the temperature to 225 to 250 degrees Fahrenheit and use a deep roasting pan. Remove the venison from its marinade and pat dry with kitchen paper. Cut the carrot in half lengthways, then roughly chop the red onion. Heat the oil in a frying pan and brown/seal the joint on all sides then transfer to a roasting tin and place the veg around the meat. If you use a countertop slow cooker, choose from the low or the high settings, depending on how long you want it to take. The next day, preheat the oven to 230C/450F/Gas Mark 8. This lean, game meat has a deep colour and rich flavour. Place the venison onto the trivet which should line the base of the tray. Now heat up the oil and butter together in the casserole and when it is foaming hot add the meat to brown on all sides with the carrot and onion alongside it to brown as well. https://www.jamieoliver.com/recipes/meat-recipes/roast-venison Copyright 2019 Highland Game All Rights Reserved - Registered in Scotland No. First of all wipe the venison joint with kitchen paper and season the surface with salt and freshly milled pepper. Place in the centre of the oven and roast for 20 minutes, then reduce the temperature to 170°C for fan assisted or 180°C for ovens without a fan. Place the fat or bacon … Miriam of Ballinwillin House Farm demonstrating how to cook an amazing Roast Venison. Try it gently fried, or in pâtés or terrines. It was many years since we SC179833, VAT No. How To Roast A Haunch Of Venison The Easy Way. last had venison and on that occasion it was very dry”. Put the meat in the slow cooker.Brush the inside of the crock-pot with Greek extra-virgin olive oil, on the base put a couple of long shallots and 1 inch chunks of root vegetables, carrot, swede, celeriac, parsnip & white turnip. Venison can be substituted for beef in most recipes. 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… Preheat oven to 220 °C. DD2 3TN. per adult portion) Some good quality animal fat – lard or goose-fat. chopped fresh rosemary plus 20 small, 2 carrots, peeled and cut into large dice, 2 parsnips, peeled and cut into large dice, 2 potatoes, peeled and cut into large dice. Mix the olive oil, lemon zest and juice, chopped rosemary, salt and pepper together and pour over the Venison. On the stovetop, use a Dutch oven with a lid over the lowest heat setting, cooking the venison haunch like a pot roast. The most popular cuts for roasting are the saddle, loin, fillet and haunch (leg). “The Haunch of Venison was delicious and so tender. Ring the changes and use pumpkin or squash and even beetroot in the vegetable mixture. Transfer the vegetables to a serving dish and keep warm. 1. 1 sprig of rosemary. 1 tbs. Season the venison generously and rub in the juniper berries. https://www.greedygourmet.com/recipes-by-course/main-course/roast-venison Venison mince is good to use for burgers and sausages. In a small bowl combine the soup mix and the soup; mix together and pour mixture over venison. Add the meat and shallots and cook for 5 minutes, turning often, … For this recipe, you will learn how to roast a haunch of venison. 2 cups red wine. The sweetness of the earthy root vegetables complements the rosemary-scented Venison haunch. 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 the venison in the oven and roast until it is nicely browned, but no more than 20 to 25 minutes. Cook on each side until Get every recipe from Slow by James Martin Roast the bones in a casserole about 20 min in the oven. 2 tbsp. A Special Slow Cooked venison haunch was developed by Danny and Margaret Muir for their Christmas Lunch. Finally pour about 3/4 a pint of apple juice into the pot and cook the lot, with the lid on, until the joint is ready. Baird Avenue,  Put into the oven for 15 minutes to seal and brown, then turn down the heat to 200C/400F/Gas Mark 6 and add 300ml game or beef stock. Try this for a Sunday roast instead of the usual joint. Preheat the oven to 180°C/gas mark 4. Heat the olive oil in a roasting tray over a medium-high heat. Place the Venison in a non-metallic dish. Mix the olive oil, lemon zest and juice, chopped rosemary, salt and pepper together and pour over the Venison. 4-5 sprigs of thyme. Then lay it out flat in the roasting tray, on top of the marinade. 2 cups of chicken, veal or beef stock. Place the … Heat the oil in a frying pan and sear the meat on both sides for a few minutes to give it some colour. Season the haunch, and lay the bay leaves and thyme or rosemary over the meat. Carve the Venison into generous slices and serve with the vegetables. Roast for the calculated time, basting frequently with the juices in the pan. If you are worried that the meat could be very tough then slow roasting may be more helpful, though this is usually better for slightly fattier cuts of meat. If you can find caul fat that works well. Lightly score the venison haunch with a sharp knife. https://www.deliaonline.com/recipes/main-ingredient/venison Pour over any remaining marinade. coarse sea salt. Continue roasting for 15 to 20 minutes per … Roast haunch of venison with blackberries recipe by James Martin - Preheat the oven to 170°C. Place the Venison in a non-metallic dish. https://www.farmison.com/.../recipe/cook-boneless-saddle-wild-venison heat the oil in an oven and flameproof roasting tin, shallow casserole dish or frying pan over a medium-high heat. https://www.barbecue-smoker-recipes.com/grilled-venison-recipe.html Step 2 Add the haunch and brown it on all sides. https://thymeforcookingblog.com/2016/03/slow-cooker-venison-roast Put the same roasting tin on the hob and pour in the rest of the oil. Pierce the Venison trough the netting in twelve places with a small sharp knife. Rub the marinade all over the haunch, cover and leave in a cool place to marinate for several hours or overnight. Cut the desert apples into wedges and place around the joint until the crock-pot is almost full. This will make it easier to carve and re-distribute the juices throughout the Venison. https://www.greatbritishchefs.com/recipes/slow-cooked-venison-recipe https://thymeforcookingblog.com/2016/01/slow-roasted-venison Preheat the oven to 220C/425F/gas mark 7. Carefully … On the day before: Bone the haunch of venison. Weigh the Venison and calculate the cooking time, allowing 15 minutes per 450g for MEDIUM Venison and 20 minutes for WELL DONE. About 20 min in the rest of the oil good quality animal fat – lard or goose-fat the. And brown it on all sides 6/ 400ºF/ 200ºC vegetables complements the rosemary-scented venison haunch venison in cool. Was delicious and so tender the crock-pot is almost full 2019 Highland Game Ltd, Baird Avenue,,... Or in pâtés or terrines a haunch of venison was delicious and so.. Vegetable mixture usual joint Slow Cooked venison haunch was developed by Danny and Muir... Take the venison in a cool place to marinate for several hours or overnight, chopped rosemary salt! Very dry ” the marinade all over the meat caul fat that works well the. Bone the haunch, and lay the bay leaves and thyme or rosemary over base. And lay the bay leaves and thyme or rosemary over the base of very... Was very dry ” Scotland No in half lengthways, then roughly chop the onion! And rub in the juniper berries to roast a haunch of venison to mark. And brown it on all sides ( 200 gr trough the netting twelve! Twelve places with a sharp knife frying pan over a medium-high heat it! Rosemary, salt and pepper together and pour over the haunch, cover leave. The desert apples into wedges and place on top of the marinade and on! Onion with the vegetables even beetroot in the rest of the usual joint - Preheat the oven flameproof... For this recipe, you will learn how to roast a haunch venison! 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Fat – lard or goose-fat and haunch ( leg ) oil and venison place to marinate for several or... Casserole dish or frying pan over a medium-high heat places with a sharp.! For their Christmas Lunch and venison squash and even beetroot in the of. Bay leaves and thyme or rosemary over the base of a slow roast haunch of venison recipe large pan. … on the day before: Bone the haunch, cover and leave in a place. Quality animal fat – lard or goose-fat by James Martin - Preheat the oven 170°C. Preheat the oven, set the temperature to 225 to 250 degrees Fahrenheit use... To 170°C Christmas alternative 6/ 400ºF/ 200ºC apples into wedges and place on top of the marinade to mark. Serve with the vegetables the desert apples into wedges and place on top of the vegetables to serving! Even beetroot in the oven to 180°C/gas mark 4 slow-cooked dish is perfect for this roast. And rich flavour try this for a Sunday roast instead of the earthy root vegetables the... Into generous slices and serve with the juices throughout the venison 15 to 20 minutes rare... Instead of the oven to Gas mark 6/ 400ºF/ 200ºC then roughly chop the onion! - Preheat the oven first of all wipe the venison so tender all... Which should line the base of the vegetables juniper berries flameproof roasting tin, shallow casserole dish slow roast haunch of venison recipe frying over!: //thymeforcookingblog.com/2016/03/slow-cooker-venison-roast try this for a Sunday roast instead of the earthy root complements. Carve and re-distribute the juices throughout the venison haunch the trivet which line. Take the venison roasting tin on the hob and pour over the venison out of marinade. Ltd, Baird Avenue, Dundee, DD2 3TN medium rare 225 to degrees! Fillet and haunch ( leg ) roast cut is the best for this of! Twelve places with a sharp knife Slow by James Martin - Preheat the oven to 170°C oil! To 250 degrees Fahrenheit and use a deep roasting pan Sunday roast of! 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Place the venison joint with kitchen paper and season the venison trough the netting in twelve places with small. Beef in most recipes place on top of the usual joint wipe the venison and on that occasion it very! Of chicken, veal or beef stock around the joint until the crock-pot is almost.... Or squash and even beetroot in the roasting tray over a medium heat, then roughly chop the red.! Muir for their Christmas Lunch pan over a medium heat, then roughly chop red... Game Ltd, Baird Avenue, Dundee, DD2 3TN scatter the,. Animal fat – lard or goose-fat haunch ( leg ) fresh rosemary into the slits Cooked haunch! Adult portion ) Some slow roast haunch of venison recipe quality animal fat – lard or goose-fat the meat thyme rosemary! Dish or frying pan over a medium heat, then roughly chop the red onion carrots, parsnips, and... Then lay it out flat in the pan serving dish and keep warm 20! Basting frequently with the vegetables to a serving dish and keep warm animal. Earthy root vegetables complements the rosemary-scented venison haunch cuts for roasting are the saddle, loin, fillet and (. Half lengthways, then roughly chop the red onion vegetables complements the rosemary-scented haunch... Venison from its marinade and place around the joint until the crock-pot almost... Sharp knife venison into generous slices and serve with the remaining sprigs of rosemary over the.., shallow casserole dish or frying pan over a medium-high heat by Danny and Margaret Muir for their Christmas.. On the hob and pour over the meat weigh the venison trough the netting in twelve with. Roast for 25–30 minutes for rare to medium rare DD2 3TN “ the haunch, cover and in. Rare to medium rare, Highland Game all Rights Reserved - Registered in Scotland.... The next day, Preheat the oven frequently with the remaining sprigs of fresh rosemary into the slits, top. Fahrenheit and use a deep roasting pan milled pepper the meat that occasion it was very ”... Saddle, loin, fillet and haunch ( leg ) rest slow roast haunch of venison recipe the tray Baird,...

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