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Haunch of venison oven roast
Haunch of venison oven roast

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We hope you got insight from reading it, now let’s go back to haunch of venison oven roast recipe. To cook haunch of venison oven roast you only need 18 ingredients and 6 steps. Here is how you do it.

The ingredients needed to cook Haunch of venison oven roast:
  1. You need 2 kg haunch of venison
  2. Provide 3 carrots
  3. Use 3 celery stalks
  4. Take 1 onion
  5. Use 3 garlic cloves
  6. Get 6 bay leafes
  7. You need 10 pieces of allspice
  8. Prepare 1 tbsp tomato paste
  9. You need 10 prunes
  10. You need 1 bottle of spiced redwine
  11. Take 1 glass of redwine
  12. Prepare 1/2 liter stock (vegetable or venison)
  13. Use 100 ml cream
  14. Get 100 grams fat
  15. Provide 1 flour or starch
  16. You need 1 salt
  17. Use 1 pepper
  18. Get 1 venison-spice
Steps to make Haunch of venison oven roast:
  1. On the day before: Bone the haunch of venison. Preheat oven to 220 °C. Roast the bones in a casserole about 20 min in the oven. After that reduce heat to 160 °C and add 3 carrots, 3 celery stalks, 3 garlic cloves and the onion, chopped in big chunks. Put tomato paste in as well. Let it roast about 15 min. At least put the glass of wine, stock, 5 pieces of allspice, 3 bayleafes and the prunes in and let it cook about 2 h. Pour the liquid through a siff in a cooking pot and leave for next day.
  2. While you are reducing the sauce in the oven, bind the haunch with butchers string and put it in a bowl.
  3. Put the spiced wine in a cooking pot on the oven. Slice the celery and carrots and add them to the wine. Put remaining allspice, garlic and bayleaves in as well. Let it cook about 30 min and let it cool down. Once cooled, add to the haunch, put a lid on the bowl and leave it in the fridge til next day.
  4. Preheat oven to 200 °C. Take the haunch out of its marinade and dry it. Put it in a roasting tray, add salt and some fat (butter or oil, as you like) and put it in the oven gor 25 min. Then reduce heat to 90 °C and let it cook about 3 h (should be about 70 °C in the middle of the haunch)
  5. About 1/2 h before the haunch is ready, put the sauce on heat and let it reduce. When the haunch can be taken out, let it rest in foil for at least 20 min. Put cream in the sauce and taste it with salt, pepper and venison-spice. Thicken the sauce with flour or starch .
  6. Enjoy! Potato dumplings fit well.

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