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Roast Haunch of Venison
Roast Haunch of Venison is a traditional British recipe for a classic dish of oven-roasted venison that's covred in herbs and pork fat and served with a port wine gravy. The full recipe is presented here and I hope you enjoy this classic British version of: Roast Haunch of Venison.
prep time
20 minutes
cook time
95 minutes
Total Time:
115 minutes
Serves:
10
Rating: 
Tags : Sauce RecipesHerb RecipesGame RecipesBritish Recipes
Venison is an amazing and very tasty meat, but should be treated with more than a little respect. It has very little fat in it and as a result, if roasted it will tend to dry out. As a result, to ensure your venison stays juicy and succulent you need to
bard the joint — basically this means covering it in a layer of pork fat.
Ingredients:
1 haunch of
venison (at least 5kg); preferably boneless
salt and freshly-ground
black pepper
6 fresh
bay leaves
3 generous sprigs of thyme
1 large piece of pork back fat
For the Gravy:
2 tbsp flour
120ml port wine
200ml beef or game stock
Method:
Season your meat generously with salt and black pepper then lay the bay leaves and thyme on top. Cover with the fat then secure everything by tying with butchers' twine. Place in a roasting tin and transfer to an oven pre-heated to 220°C.
If the joint is over 2kg roast for 30 minutes at this temperature (20 minutes if below 2kg) then turn the oven down to 170°C and roast for a further 12 minutes per 500g meat (1 hour for the suggested 5kg). This will give you a medium-rare joint which is beautifully pink in the middle (it truly is a crime to over-cook venison).
Once done, remove the meat from the tin, place on a carving block and cover with aluminium foil. Allow to rest for 15 minutes before carving. In the meantime, place the roasting tin on the hob and scatter the flour over the top. Stir to mix into the fat in the tin and cook, stirring constantly, for 2 minutes. Add the port and stir until smooth then ad the stock and stir in. Bring to a simmer and allow the gravy to heat through before straining into a gravy boat.
Carve the meat and serve accompanied by the gravy.
