Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, haunch of venison oven roast. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Haunch of venison oven roast is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Haunch of venison oven roast is something that I have loved my whole life.
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. Master this easy roast venison recipe and learn how to roast a haunch of venison!
To begin with this particular recipe, we must first prepare a few ingredients. You can cook haunch of venison oven roast using 18 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Haunch of venison oven roast:
- Take haunch of venison
- Get carrots
- Get celery stalks
- Prepare onion
- Take garlic cloves
- Get bay leafes
- Prepare pieces of allspice
- Take tomato paste
- Prepare prunes
- Get bottle of spiced redwine
- Make ready glass of redwine
- Get stock (vegetable or venison)
- Get cream
- Get fat
- Get flour or starch
- Take salt
- Make ready pepper
- Take venison-spice
Heat the olive oil in a roasting tray over a medium-high heat. Season the venison with garlic, grill seasoning, and chili powder. Place into a casserole dish, and pour in the beef broth. Meanwhile, melt the butter in a saucepan.
Instructions 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.
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. A venison round roast is taken from the rear haunches of the deer. It is one of the cuts that can be cooked by any method you choose, but like most deer meat, it will benefit by braising. Place the seasoned roast in a Dutch oven or in the slow cooker.
So that is going to wrap this up for this special food haunch of venison oven roast recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
