Roast Venison | Venison Haunch | Venison with Red Wine Jus

Roast Haunch of Venison 
with a Red Wine and Redcurrant Jelly Jus

Roast Venison | Roast Haunch of Venison | Venison in Red Wine | Venison with Red Wine and Redcurrant Jelly Jus

Roast Venison | Italian Roast Potatoes | Garlic Cabbage | Creamy Leeks in White Sauce

Serves: 6
Preparation time: Overnight marinating
Cooking Time: 1 hour plus 10 mins resting time

Ingredients for the Venison 
(see links for ingredients & method for Roast Potatoes, Leeks in Creamy White Sauce and Garlic & Olive Oil pan-fried Savoy Cabbage)

  • 1kg boneless venison haunch
  • 750ml good quality full-bodied red wine
  • 2 medium onions, chopped into quarters 
  • 1-2tsp black peppercorns
  • 1tsp dried thyme
  • 2 bay leaves
  • 2-3tsp redcurrant jelly
  • 3-4 cloves
  • 1-2tbsp olive oil
  • a big dollop of lightly salted butter (ca. 20-30g)
  • 2tsp white sugar

Method for the Venison

  • Place the wine, onions, black peppercorns, thyme, bay leaves, cloves and redcurrant jelly into a medium bowl
  • Add the venison joint
  • Cover with clingfilm and place in the fridge to marinate overnight

Tip: It’s unlikely the venison will be completely covered by the wine, so do this early enough that you can turn the venison over after a few hours of marinating before you leave it for the night, then turn it over again in the morning.

  • When you’re ready to cook the venison,  heat 1tbsp olive oil in a frying pan and sear the venison all over in the hot olive oil, seasoning lightly with salt as you go along. 
  • Place the seared venison into a roasting dish. 
  • In the frying pan you used to sear the venison, fry off the onions for a couple of minutes, then add them to the roasting dish with the venison.  
  • Pour the wine with the cloves, thyme, bay leaves, redcurrant jelly and peppercorns over the venison.
  • Cover with tinfoil and place in a pre-heated oven at 180°C (fan-assisted…if you’re using a non-fan oven, use a slightly higher temperature) for an hour, turning the venison over halfway through cooking and re-covering. 

Tip: I like my venison very rare (nice and red inside!), but for a medium-rare cooking, it is usually recommended to cook it for 20mins per 450g plus 20mins.  I’ve gone for 20 mins per 500g plus 20 mins. 

  • Take the venison out of the cooking juices and place it in the tinfoil, wrapping it tightly so it will stay warm while it’s resting. 
  • Lift the onions out of the juice with a slotted spoon and set them aside. 
  • Place the rest of the juices into the frying pan you used to sear the venison (you can strain the juices if you prefer, but if it’s for a family meal, you can just pick out the cloves etc on the plate when you’re eating). 
  • Add 2tsp of white sugar and a sprinkling of salt, add the butter, then boil on a high heat until it reduces down to about half the volume and is a thick velvety jus (sauce).  Add the onions to the jus to give them a glossy coating before returning them to a serving dish to serve as a side to the meat. 

Serve the venison with redcurrant jelly, a bit of jus and an accompaniment of vegetables and roast potatoes.

roast venison | venison with red wine | italian roast potatoes | cabbage with olive oil and garlic | creamy leeks in white sauce

Gloriously Good!

For more recipes, tips & general foodie stuff, go to www.gloriouslygoodfood.com
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