Roast Venison Haunch

Our Rolled venison haunch is ideal for a Sunday roast, and perfect for when you have guests over. When done to preference and correctly, it truly is a delicious and succulent bit of meat. Only bettered when accompanied by delicious roast vegetables, all smothered in tasty homemade wild game gravy.

 

Step 1. Preheat your oven up to 220C,

Step 2. Add olive oil, shallots and rosemary to a roasting tray and put in the oven for 10minutes

Step 3. Meanwhile rub the venison with olive oil, then season with rosemary, and few crushed juniperberries.

Step 4. Take the roasting tray out the oven and add the venison, turning it till brown on all sides.

Step 5.  Add vegetables for roasting and cover the roasting tray with tin foil and put in the oven for 20-30mins at 220C

Step 6. Reduce the oven to 170C and cook for the given period for preferred result.

Step 7.  Take out the oven and put the venison on to a separate dish and leave it for 15mins to relax, allowing all those delicious juices and flavors to be released.

 

Finally carve up, serve up and enjoy!

 

Cooking Times

Cook at 220C

Under 2kgs

20mins

Over 2kgs

30mins

 

Cook at 170C

10mins per 500g

Rare

12mins per 500g

Medium -Rare