Roast Haunch of Venison with Gooseberry and Mint Glaze | Highland Game
With no bones to cope with, this economical joint makes an ideal Sunday roast for all the family. It's delicious the following day sliced thinly and used...
Ingredients
- 1 boned and rolled haunch roast of Venison (750g – 1kg)
- olive oil or butter
- 4 tbsp. gooseberry preserve, melted
- 1 tsp. mint sauce
- 150ml red wine
- 1 tbsp. plain flour
- 410ml can beef consommé, or 400ml game or beef stock
- 300ml ruby or tawny port
- salt and freshly ground black pepper
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