Roast Venison Haunch with Beetroot and Celeriac – Church Farm Oxford
Rather than spending your time wrestling a turkey in the kitchen on Christmas Day, why not enjoy your day with your loved ones, and cook a delicious roast venison haunch? Lean, flavourful,...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at churchfarmoxford.com.
Ingredients
- 450g bunch beetroot
- 2 bay leaves
- ½ tsp dry thyme (1 tsp fresh)
- 800g venison haunch joint (from our Seasonal Venison Box)
- 1 red onion, chopped finely
- 2 garlic cloves, chopped
- 150ml port
- 4 juniper berries
- 500ml beef stock
- 2 tbsp redcurrant jelly
- 800g celeriac, peeled & chopped
- 1 tsp horseradish
- 4 tbsp double cream
- 300g spinach
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