Roast Haunch of Venison with Roast Vegetables
Venison is a rich, lean, healthy and very tasty meat. A small haunch of venison cooks very quickly and is a great alternative to beef and a Sunday roast.
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 www.whatdadcooked.com.
Cooking tools:
- Carving knife
- Fine-mesh sieve
- Saute pan
- Roasting pan
- Saucepan
- Oven
- Stove
- Chef's knife
- Cutting board
- Peeler
- Slotted spoon
- Whisk
- Measuring spoon
- Pastry brush
- Kitchen towel
- Aluminum foil
- Serving platter
- Plate
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
- 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
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