Steps to Make Quick Haunch of venison oven roast

Haunch of venison oven roast. Book Hotels near Haunch of Venison. You can roast a haunch of venison on the bone, but I like the bone-out version because it's so easy to carve. Get your butcher to tunnel-bone the joint for you (removing the leg bones without.

Mix the olive oil, lemon zest and juice, chopped rosemary, salt and pepper together and pour over the Venison. Rub the marinade all over the haunch, cover and leave in a cool place to marinate for several hours or overnight. On the day before: Bone the haunch of venison.

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, haunch of venison oven roast. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Book Hotels near Haunch of Venison. You can roast a haunch of venison on the bone, but I like the bone-out version because it's so easy to carve. Get your butcher to tunnel-bone the joint for you (removing the leg bones without.

Haunch of venison oven roast is one of the most popular of current trending foods in the world. It's appreciated by millions every day. It is easy, it's quick, it tastes yummy. Haunch of venison oven roast is something that I've loved my whole life. They're fine and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can have haunch of venison oven roast using 18 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Haunch of venison oven roast:

1. {Prepare 2 kg of haunch of venison.
2. {Prepare 3 of carrots.
3. {Take 3 of celery stalks.
4. {Take 1 of onion.
5. {Get 3 of garlic cloves.
6. {Prepare 6 of bay leafes.
7. {Take 10 of pieces of allspice.
8. {Get 1 tbsp of tomato paste.
9. {Make ready 10 of prunes.
10. {Make ready 1 of bottle of spiced redwine.
11. {Prepare 1 of glass of redwine.
12. {Get 1/2 liter of stock (vegetable or venison).
13. {Make ready 100 ml of cream.
14. {Make ready 100 grams of fat.
15. {Get 1 of flour or starch.
16. {Make ready 1 of salt.
17. {Take 1 of pepper.
18. {Make ready 1 of venison-spice.

Strain the contents of the bag into a jug and skim off the fat. Place the venison on top of the onions and pour the oil over the meat, ensuring to cover all areas of the meat. Season liberally with salt and pepper. The two cuts of venison we favour for roasting are saddle (loin) and haunch (back legs).

Instructions to make Haunch of venison oven roast:

1. 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..
2. While you are reducing the sauce in the oven, bind the haunch with butchers string and put it in a bowl..
3. 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..
4. 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).
5. 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 ..
6. Enjoy! Potato dumplings fit well..

Both are best cooked on the bone for flavour and succulence. When it comes to roasting these joints, you. Don't forget to rest the meat before carving. The resting stage is as vital as the. Haunch of venison oven roast instructions.

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