Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, haunch of venison oven roast. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Venison Rump Roast: Use a leaner cut of venison with little to no fat. Cover the deer roast completely, refrigerate and discard the marinating solution. Slow cooked in the oven, this mouthwatering venison roast with carrots, onion, potatoes is topped of with homemade flavorful gravy.
Haunch of venison oven roast is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They are nice and they look wonderful. Haunch of venison oven roast is something that I have loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook haunch of venison oven roast using 18 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Haunch of venison oven roast:
- Get 2 kg haunch of venison
- Make ready 3 carrots
- Prepare 3 celery stalks
- Get 1 onion
- Make ready 3 garlic cloves
- Prepare 6 bay leafes
- Take 10 pieces of allspice
- Make ready 1 tbsp tomato paste
- Prepare 10 prunes
- Take 1 bottle of spiced redwine
- Get 1 glass of redwine
- Get 1/2 liter stock (vegetable or venison)
- Take 100 ml cream
- Get 100 grams fat
- Take 1 flour or starch
- Get 1 salt
- Get 1 pepper
- Take 1 venison-spice
Meanwhile, baste the venison with the oil and. 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. Roast the beetroot and make the horseradish cream the day before; chill.
Steps to make Haunch of venison oven roast:
- 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.
- While you are reducing the sauce in the oven, bind the haunch with butchers string and put it in a bowl.
- 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.
- 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)
- 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 .
- Enjoy! Potato dumplings fit well.
Find Out How To Cook This Venison Haunch Created By Our Development Chef Jeff Baker Exclusively At Farmison & Co™. Place the venison onto the trivet which should line the base of the tray. Many of these venison recipes can be cooked in a Dutch oven or slow cooker. Others need fire or at least a hot oven. In general, how you cook a leg Definitely slow cooker or Dutch oven.
So that is going to wrap it up for this special food haunch of venison oven roast recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
