Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, haunch of venison oven roast. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Haunch of venison oven roast is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Haunch of venison oven roast is something that I have loved my whole life. They are fine and they look wonderful.
It refers to any cut of meat that comes from the deer. The roast cut is the best for this venison roast recipe. The roast cut of the deer is generally taken from the hindquarters.
To begin with this particular recipe, we have to prepare a few components. You can cook haunch of venison oven roast using 18 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Haunch of venison oven roast:
- Prepare 2 kg haunch of venison
- Make ready 3 carrots
- Get 3 celery stalks
- Take 1 onion
- Get 3 garlic cloves
- Get 6 bay leafes
- Prepare 10 pieces of allspice
- Prepare 1 tbsp tomato paste
- Make ready 10 prunes
- Make ready 1 bottle of spiced redwine
- Get 1 glass of redwine
- Make ready 1/2 liter stock (vegetable or venison)
- Take 100 ml cream
- Prepare 100 grams fat
- Take 1 flour or starch
- Make ready 1 salt
- Prepare 1 pepper
- Get 1 venison-spice
Place the veg tightly around the meat and season with pepper. Cut the carrot in half lengthways, then roughly chop the red onion. Heat a non-stick pan over a medium heat, then add the rapeseed oil and venison. Place the venison onto the trivet which should line the base of the tray.
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.
How To Cook Venison Roast In The Oven. Here is my three-pound venison shoulder roast. I took it out of the freezer yesterday to let it thaw in the refrigerator overnight. Unlike my venison steak recipe, venison roast is best cooked when the meat has been thawed out and browned. Carefully sprinkle the minced sage and black pepper all over the roast; use tongs to pick it up if it is too hot.
So that is going to wrap this up with this special food haunch of venison oven roast recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
