If you’re looking for something special to serve for Sunday roast, this roast venison haunch is the perfect choice. Not only is it packed full of flavor, but it’s also incredibly easy to cook in just an hour. With the addition of thyme sprigs and juniper berries, the natural flavors of the meat are enhanced, resulting in a dish that is both moist and tender.
Why You’ll Love This Recipe
- Easy to prepare in advance for entertaining.
- No marinating required.
- Tender meat that is easy to carve.
- Naturally low in fat.
- Quick cooking time for a stress-free dinner.
- Venison haunch – available from smaller independent butchers or online. A 1.3kg haunch will feed 4 people.
- Thyme – a small fresh bunch of thyme.
- Juniper berries – found in the spice section of the supermarket.
- Butter – salted butter for keeping the meat moist.
- Salt – flaked sea salt.
- Pepper – freshly ground black pepper.
- Carrots – any shape, as they will be rough cut for the gravy.
- Celery – a couple of sticks.
- Onion – medium-sized cooking onion.
- Redcurrant jelly – adds a little sweetness to the gravy, but it’s delicious without it.
- Stock – beef stock is best for the rich taste of venison.
- Wine – a red wine that you would drink with this meal, such as a red Côtes du Rhône.
- Sharp knife
- Large, deep roasting tray
- Stick blender, blender, or sieve
- Wooden spoon
Start by making a trivet of vegetables for the meat to rest on. Scrub the carrots and celery and peel the onions. Cut them into chunks and place them in a deep roasting dish.
Bring the meat to room temperature by taking it out of the fridge at least 30 minutes before cooking. Pat the meat dry with paper towel. Use a sharp knife to make slits all over the meat and insert a sprig of thyme and a juniper berry into each slit.
Smear the butter over the meat and sprinkle with salt and pepper. Place the meat on top of the vegetables in the dish.
⏲️ Roasting Time
Preheat the oven to 220°C / 425°F / 200°C FAN / Gas 7.
Cook the venison haunch at a high heat for 20 minutes. Then reduce the heat to 180°C / 350°F / 160°C FAN / Gas 4 and cook for 10 minutes per 500g for a medium roast, or 15 minutes per 500g for medium to well done. The internal temperature should reach 58°C.
Transfer the meat to a warm dish and cover loosely with foil. Let it rest for 20 minutes to allow the juices to settle back into the meat.
To make the gravy, add the wine to the roasting dish over medium heat. Use a wooden spoon to loosen any crispy bits and simmer for a few minutes. Add the redcurrant jelly and beef stock, then blend the mixture until smooth. If you don’t have a blender, you can use a potato masher to soften the vegetables and then pass them through a sieve.
Carve thick slices of meat and serve with the gravy on the side. Pair it with roasted vegetables and a generous portion of watercress. Don’t forget to enjoy the delicious flavors!
🥗 Serve with
- Honey Roasted Carrots and Parsnips
- Leeks in White Sauce with Bacon
- Roast Potatoes
- Spiced Red Cabbage
- Cheesy Mashed Potatoes
- Celeriac Puree
- Cavolo Nero Kale
- Broccoli and Cauliflower Cheese
- Duchess Potatoes
Note: Remember to always follow food safety guidelines. Wash your hands after touching raw meat and avoid leaving food sitting out at room temperature for extended periods.
Thank you for joining us in this culinary adventure. We hope you enjoy this mouth-watering roast venison haunch recipe. For more exciting recipes and inspiration, visit Ekilove.