Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, haunch of venison oven roast. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look 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. Master this easy roast venison recipe and learn how to roast a haunch of venison!
Haunch of venison oven roast is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Haunch of venison oven roast is something which I’ve loved my entire life.
To get started with this recipe, we must first prepare a few components. 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:
- Prepare haunch of venison
- Take carrots
- Take celery stalks
- Prepare onion
- Take garlic cloves
- Get bay leafes
- Prepare pieces of allspice
- Make ready tomato paste
- Take prunes
- Prepare bottle of spiced redwine
- Make ready glass of redwine
- Prepare stock (vegetable or venison)
- Make ready cream
- Take fat
- Take flour or starch
- Get 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.
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.
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’s going to wrap it up for this exceptional food haunch of venison oven roast recipe. Thanks so much for reading. 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 on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
