Basic Roast Haunch - Serves 6-8

Ingredients

1 haunch (2-3kg/4-6lb), or
1 boneless haunch joint (about 11/2-2kg/3-4lb)
Sheet of oiled foil to wrap joint in
Basic marinade

Method

Pre-heat the oven to 180°C/325°F/Gas Mark 4

1. Pour marinade over meat and baste at intervals. Leave it overnight or from 3-12 hours, depending on how well organised you are.
2. When ready for cooking, lift from the marinade and place onto oiled foil, keeping the juniper berries on the meat. Wrap it in a loose parcel and roast it in a slow to medium oven allowing 20 minutes for every 1/2 kg or 1 lb.
3. When serving, use all the meat juices together with the marinade for the gravy. Serve with rowanberry jelly or redcurrant jelly. Make sure the plates are really hot – venison has almost no fat and cools very quickly.

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