Description
Master this easy roast venison recipe and learn how to roast a haunch of venison! Combine with herbs such as rosemary and pair with festive side dishes.
Ingredients
Scale
- 2kg (4lbs) venison haunch
- 6 garlic cloves, peeled and halved
- 2 rosemary sprigs, cut into 2.5cm (1 inch) pieces
- 80ml (1/3 cup) olive oil
- 30ml (2 tbsp) butter
- 4 onions, peeled and sliced
- 250ml (1 cup) venison stock
- 30ml (2 tbsp) blackcurrant preserve
Instructions
- Remove the venison from the fridge and leave for 30 minutes to let the meat reach room temperature.
- Make small incisions evenly across the venison and insert a garlic piece or rosemary sprig in each hole.
- Preheat the oven to 230℃(450°F).
- Fry the onions in the butter until softened.
- Arrange the onions in the centre of a roasting dish.
- 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.
- Roast the meat for 20 minutes in the oven, then remove from the heat.
- Lower the oven setting to 180℃(350°F) and wait for the oven to reach the correct temperature.
- Meanwhile, baste the venison with the oil and juices collected at the bottom of the pan.
- Roast the meat for 25 minutes and check the meat’s internal temperature with a meat thermometer. If you want rare you need 52℃(125°F). Closer to medium is 55℃(130°F). It’s better to go too raw than overcooked because you can simply return the meat to the oven in case of the former.
- When the meat has been cooked to desired doneness, let it rest for at least 20 minutes but preferably 30 minutes, before carving.
- While the meat is resting, pour the onions and cooking juices in a saucepan.
- Pour in the stock and preserve and let the mixture reach a bubbling point.
- Blend the contents in a food processor until smooth.
- Serve slices of venison with typical Sunday roast trimmings such as roast potatoes, honey glazed carrots, buttered sprouts and the sweet onion gravy.
Notes
- Venison stock isn’t readily available so you can use beef stock or red wine instead.
- Venison doesn’t fare well when cooked to well done. It’s a lean meat that will dry out and become stringy. So if it’s reached 63℃(145°F) you killed it.
- Add more stock if you’d like to thin the sauce.
- Prep Time: 30 minutes
- Cook Time: 1 hours
- Category: Main Course
- Cuisine: Scottish
Nutrition
- Serving Size: 1 serving
- Calories: 511
- Sugar: 2.4 g
- Sodium: 23 mg
- Fat: 16 g
- Saturated Fat: 3.2 g
- Carbohydrates: 6.1 g
- Fiber: 1.4 g
- Protein: 77.8 g
- Cholesterol: 8 mg