Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, haunch of venison oven roast. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Haunch of venison oven roast is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Haunch of venison oven roast is something which I’ve loved my entire life. They are nice and they look wonderful.
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 get started with this particular recipe, we must first prepare a few components. You can cook haunch of venison oven roast using 18 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Haunch of venison oven roast:
- Make ready 2 kg haunch of venison
- Make ready 3 carrots
- Prepare 3 celery stalks
- Prepare 1 onion
- Make ready 3 garlic cloves
- Make ready 6 bay leafes
- Prepare 10 pieces of allspice
- Make ready 1 tbsp tomato paste
- Make ready 10 prunes
- Get 1 bottle of spiced redwine
- Take 1 glass of redwine
- Get 1/2 liter stock (vegetable or venison)
- Make ready 100 ml cream
- Make ready 100 grams fat
- Make ready 1 flour or starch
- Get 1 salt
- Prepare 1 pepper
- Take 1 venison-spice
While the meat is roasting, baste occasionally with the marinade. 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. Remove the venison from its marinade and pat dry with kitchen paper.
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.
Find Out How To Cook This Venison Haunch Created By Our Development Chef Jeff Baker Exclusively At Farmison & Co™. Place the venison onto the trivet which should line the base of the tray. Remove the meat from the marinade and dry with paper towels. Roast the beetroot and make the horseradish cream the day before; chill. Many of these venison recipes can be cooked in a Dutch oven or slow cooker.
So that is going to wrap it up for this special food haunch of venison oven roast recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
