Roasted Venison Haunch
Serves 4-6 | Prep 10mins | Cooking 50mins
Fragrant and full of wonderful game flavour, the slow roast allows the taste to develop and the meat to become tender. The natural flavours are beautiful in this recipe. An easy way of cooking venison- suitable for even a first time venison chef, this recipe is sure to delight everyone at the table, as well as impressing them with your new game roasting skills!
Pair with our fantastic and rich venison gravy by saving the veg and the juices from the pan and following our venison gravy recipe on the Wilder Journal.
Create this wonderful recipe with our delicious Venison Haunch. The rich wild diet of the deer brings a wealth of flavours. All our deer comes from Forestry England woodlands, where population control allows natural regeneration allowing new trees to flourish, Silver Washed Fritillary and Dormice to thrive.
1.5kg Wilder Venison Haunch
4 Carrots (peeled & roughly chopped)
2 Large Onions (Chopped)
3 sticks celery (Chopped)
2 tbsp sunflower oil
Preheat the oven to 200C fan/ 220C / Gas 8.
Heat the oil in an oven and flameproof roasting tin/ low casserole dish/ frying pan over a medium- high heat.
Add the venison haunch to the pan and brown it on all sides.
Place the veg tightly around the meat and season with pepper. Place in the oven and roast for 15 mins.
Lower the heat to 160C fan/ 180C/ Gas 4 and roast for another 15 mins. Remove from the oven, transfer the meat to a plate and cover it with foil. Save the pan with the veg and juices if you wish to make the gravy.