Recommendation to Preparing Extraordinary Haunch of venison oven roast

Wishing to eat Haunch of venison oven roast a best restaurant's, but for a few causes are not able to go to restaurants. This recipe is going to help you with clear instructions on cooking a Haunch of venison oven roast like a famous chef made.

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

To prepare an unforgettable Haunch of venison oven roast, below are the ingridients needed:

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

After readying the materials, now you are ready to prepare your appetizing Haunch of venison oven roast by following the guidances on this section:

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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