Roast Haunch of Venison with Roast Vegetables | What Dad Cooked

Ingredients

• 600g wild haunch of venison, boned and trussed by butcher
• Pancetta
• Selection of seasonal winter vegetables choose from:
• 3oog celeriac
• 6 medium banana shallots
• 6 cloves of garlic in their skins
• 8 medium carrots
• 2 small turnips
• 300g sweet potato
• 150g button mushrooms
• 1 bulb of fennel
• 4 Jerusalem artichokes
• 4 small parsnips
• For the red wine gravy
• 2 cloves of garlic
• 1 medium onion
• 1 stick celery
• 1 carrot
• 25g dried porcini or shitake mushrooms
• 2 bay leaves
• 1 sprig of thyme
• 5 black peppercorns
• 500ml chicken stock
• 500ml red wine
• 8ml port wine – optional
• 1 tablespoon redcurrant jelly
• 1 tbs plain flour
• 1 tbs unsalted butter