Roast Venison Haunch Recipe By George Ryle

Ingredients

• 1.4 kg Haunch of Venison
• 250g Smoked Bacon Lardons
• 1 large celeriac, peeled and diced into about 1 ½ cm cubes
• 1 large savoy cabbage, shredded and washed
• 2 fresh bay leaves
• 250g dried pitted prunes
• 300ml water
• 50ml brandy
• 75g caster sugar
• 1 star anise
• 700g beef bones
• 2 carrots, peeled and roughly chopped
• 2 onions, peeled and roughly chopped
• 5 cloves of garlic, peeled and crushed
• fresh rosemary
• fresh thyme
• 1 tsp juniper berries, crushed with the back of a knife
• 300ml red wine
• 1 L homemade chicken stock