Haunch of venison oven roast
Haunch of venison oven roast

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, haunch of venison oven roast. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Haunch of venison oven roast is one of the most well liked of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Haunch of venison oven roast is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can cook haunch of venison oven roast using 18 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Haunch of venison oven roast:
  1. Prepare haunch of venison
  2. Make ready carrots
  3. Get celery stalks
  4. Make ready onion
  5. Prepare garlic cloves
  6. Take bay leafes
  7. Prepare pieces of allspice
  8. Take tomato paste
  9. Prepare prunes
  10. Take bottle of spiced redwine
  11. Get glass of redwine
  12. Prepare stock (vegetable or venison)
  13. Prepare cream
  14. Prepare fat
  15. Take flour or starch
  16. Prepare salt
  17. Prepare pepper
  18. Take 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.

So that’s going to wrap this up for this exceptional food haunch of venison oven roast recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in 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!