Haunch of venison oven roast
Haunch of venison oven roast

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, haunch of venison oven roast. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Haunch of venison oven roast is one of the most favored of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Haunch of venison oven roast is something that I’ve loved my entire life.

Classic roasts and suggested trimmings for venison. Slow cooked in the oven, this mouthwatering venison roast with carrots, onion, potatoes is topped of with homemade flavorful gravy. How To Roast A Haunch Of Venison.

To get started with this recipe, we have to prepare a few ingredients. You can cook haunch of venison oven roast using 18 ingredients and 6 steps. Here is how you cook that.

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

Arrange the venison on a serving dish. Roast venison haunch gives a gamey flavour to your meal. Heat the vegetable oil in a roasting tin, add the Venison and sear until brown on all sides. This rich and warming recipe for roast venison with roasted pears is the perfect show-stopper for a dinner party or an indulgent Sunday lunch.

Steps 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.

Season your venison with Schwartz juniper berries, whole cloves, thyme and bay leaves to create a complex centrepiece for your meal, with the pears providing. Roast the beetroot and make the horseradish cream the day before; chill. Season the venison generously and rub in the juniper berries. Put the same roasting tin on the hob and pour in the rest of the oil. Последние твиты от Haunch of Venison (@haunchofvenison). A contemporary art gallery based in London and New York representing and exhibiting some of the world's leading artists. Не пользуетесь Твиттером? Регистрация.

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