Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, haunch of venison oven roast. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Haunch of venison oven roast is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Haunch of venison oven roast is something that I’ve loved my entire life. They are nice and they look wonderful.
Book Hotels near Haunch of Venison. Check Out Venison Cook on eBay. Fill Your Cart With Color today! You can roast a haunch of venison on the bone, but I like the bone-out version because it's so easy to carve.
To get started with this recipe, we have to 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:
- Prepare 2 kg haunch of venison
- Get 3 carrots
- Prepare 3 celery stalks
- Make ready 1 onion
- Get 3 garlic cloves
- Make ready 6 bay leafes
- Get 10 pieces of allspice
- Make ready 1 tbsp tomato paste
- Prepare 10 prunes
- Prepare 1 bottle of spiced redwine
- Get 1 glass of redwine
- Take 1⁄2 liter stock (vegetable or venison)
- Make ready 100 ml cream
- Take 100 grams fat
- Take 1 flour or starch
- Prepare 1 salt
- Take 1 pepper
- Get 1 venison-spice
Place the venison onto the trivet which should line the base of the tray. Place the veg tightly around the meat and season with pepper. Meanwhile, baste the venison with the oil and juices collected at the bottom of the pan. Don't forget to rest the meat before carving.
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.
Meanwhile, baste the venison with the oil and juices collected at the bottom of the pan. Don't forget to rest the meat before carving. This allows the meat to relax and distributes the juices throughout. This lean, game meat has a deep colour and rich flavour. It comes as a haunch, side, saddle or shoulder, filleted into steak or made into sausage and teams well with fruit, red wine, robust sauces and hard herbs.
So that’s going to wrap it up with this exceptional food haunch of venison oven roast recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
