Reference to Cooking Extraordinary Haunch of venison oven roast

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To make an extraordinary Haunch of venison oven roast, here are the ingridients needed:

1. Prepare 2 kg of haunch of venison.
2. Prepare 3 of carrots.
3. Use 3 of celery stalks.
4. You need 1 of onion.
5. You need 3 of garlic cloves.
6. Provide 6 of bay leafes.
7. Take 10 of pieces of allspice.
8. Get 1 tbsp of tomato paste.
9. You need 10 of prunes.
10. Get 1 of bottle of spiced redwine.
11. Provide 1 of glass of redwine.
12. Get 1/2 liter of stock (vegetable or venison).
13. Prepare 100 ml of cream.
14. Take 100 grams of fat.
15. Take 1 of flour or starch.
16. Take 1 of salt.
17. You need 1 of pepper.
18. Provide 1 of venison-spice.

After preparing the components, now you are ready to cook your 5-star Haunch of venison oven roast by following the instructions below:

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..

Roast venison haunch gives a gamey flavour to your meal. Heat the vegetable oil in a roasting tin, add the Venison and sear until brown on all sides. Classic roasts and suggested trimmings for venison. Find Out How To Cook This Venison Haunch Created By Our Development Chef Jeff Baker Exclusively At Farmison & Co™. Choose a large, heavy-based roasting tray, ideally with deep sides and handles for.

Recipe : Haunch of venison oven roast

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step by step to make Haunch of venison oven roast

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