Roast Haunch of Venison with Plum Sauce
A haunch of venison makes a splendid party dish.
SERVES
20
PEOPLE
PREP TIME
4
MINUTES
COOKING TIME
1
MINUTES
Ingredients
1 haunch of venison- approx. 2.7 to 3.2kg in weight
To lard venison
225g back fat or very fat streaky pork or pork caul fat
For the marinade
1 dsp mixed fresh herbs, thyme, savoury, marjoram and sage
4 tbsp olive oil
110ml dry white wine
For the gravy
600ml beef or venison stock roux (optional – made from equal quantities of flour and butter cooked on a low heat for two minutes stirring occasionally)
To serve
Plum sauce (see recipe)
Plum Sauce
450g blood plums or damsons
225g sugar
2 cloves
2.5cm piece of cinnamon stick
25g butter
2 tbsp redcurrant jelly
110ml port
Method
First lard the venison.
Cut the pork back fat into wide strips. Insert a strip into a larding needle, draw a lardon through the meat to make a stitch; trim the end.
Repeat the stitches at 2.5cm intervals to make horizontal rows, positioning each row about 1cm away from the previous row, repeat with the remainder of the fat.
Put the haunch into a shallow dish, stainless steel or cast iron, not tin or aluminium. Sprinkle it with the freshly chopped herbs. Pour the olive oil and wine over the meat.
Cover the dish or tray and marinate the meat for about 4 hours at room temperature or in the refrigerator overnight, turning the meat occasionally.
The liquid from this marinade will be used to baste the meat during cooking.
To cook, preheat the oven to 200°C/Gas 6.
Remove the cover, weigh the venison and calculate 10 minutes to every 450g.
After 20 minutes, reduce the oven to 180°C/Gas 4 and cook for the remaining time at this temperature.
We like our venison slightly pink and still very juicy, so I usually turn off the oven then and leave the meat relax for 20-30 minutes.
During the cooking time, baste every 10 minutes with the oil and wine marinade and turn the joint over halfway through.
When the venison is cooked, remove to a serving dish while you make the gravy.</p><p class="contextmenu Body Body">Degrease the roasting pan, add about 600ml homemade beef or venison stock and perhaps a dash of wine.
Bring to the boil, scraping and dissolving the sediment and crusty bits from the pan. Thicken slightly with a little roux if desired, taste and correct the seasoning, pour into a warm gravy boat.
Serve the haunch of venison on a large serving dish surrounded by roast potatoes, red cabbage, celeriac purée or Brussels sprouts would be a delicious accompaniment.
Carve on to very hot plates. Serve with plum sauce.
Note: It is very easy to overcook venison mainly because it goes on cooking after the oven has been turned off.
Plum Sauce
Put the plums into a stainless-steel saucepan with the sugar, cloves, cinnamon, 1 tablespoon water and the butter.
Cook slowly until reduced to a pulp.
Push the fruit through a fine sieve and return the purée to a clean saucepan.
Add the redcurrant jelly and port, bring to the boil and simmer for a few minutes.
The sauce may be served either hot or cold. It keeps well.
