This one-pan roast makes a delicious game alternative to your usual Sunday lunch. Place in the centre of the oven and roast for 20 minutes, then reduce the temperature to 170°C for fan assisted or 180°C for ovens without a fan. https://www.greatbritishchefs.com/recipes/slow-cooked-venison-recipe Waitrose venison is naturally reared on carefully chosen English farms where the deer are raised under the highest standards of animal welfare. is not enabled on your browser. Venison steaks with stroganoff sauce & shoestring fries. There are no items in your trolley yet. Season the venison generously and rub in the juniper berries. ... Waitrose British Venison Haunch Joint Typical weight 0.41kg. roast venison Mark Hix suggests pot-roast venison with root vegetables. Win a set of Delia Online Tins and Liners with Grana Padano. We use cookies to provide you with a better service. First of all wipe the venison joint with kitchen paper and season the surface with salt and freshly milled pepper. Transfer the venison to a plate. See pack for shelf life. If you are unable to use JavaScript For the casserole. It is assumed that the Haunch of Venison has a zinc-top bar. 900g-1.35kg/2½ – 3lb boned haunch of venison. Simply roast the rolled Venison Haunch with some red wine. [email protected] on your browser, you can place your order by contacting our Combine with herbs such as rosemary and pair with festive side dishes. This recipe was first published in December 2000. Pot-roast venison with root vegetables An inner muscle from a good-sized deer won’t take too much cooking at all … is not enabled on your browser. 3 - 4 bay leaves. The most popular cuts for roasting are the saddle, loin, fillet and haunch (leg). Meanwhile, baste the venison with the oil and. Deck the haunch with wine and rosemary! For the red wine gravy. Offers Recipes Inspiration Sign in Register. To pan-fry, heat 1 tsp of oil in a non-stick frying pan. 2 small turnips. Venison mince is good to use for burgers and sausages. Remove the venison from its marinade and pat dry with kitchen paper. 1 bulb of fennel. 150g button mushrooms. Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw meat. Recipe for haunch of venison Country Life December 30, 2008 . 21 ratings 4.9 out of 5 star rating. by email at This is a great simple recipe using our large venison roasting joint - an ideal dish for the alternative Sunday roast. 4 cloves of garlic. https://www.bbcgoodfood.com/recipes/succulent-braised-venison When grilling or pan-frying ensure that the surface of the meat is thoroughly cooked. Heat the oil in a large, heavy-based, flameproof casserole dish over a high heat. Carry on browsing if you're happy with this, or find out how to manage cookies, This site requires JavaScript for certain features to work, but this Waitrose sell a choice of venison including: These are large, oval burgers made from minced venison. 1.5kg haunch of venison (or braising steaks) diced into 5cm chunks 2 x 300ml glasses of red wine 1 tbsp thyme leaves 150g butter 3 … Preheat the oven to 180°C/gas mark 4. Uses: Grill or pan-fry and serve with baked potatoes, stir-fried red cabbage and a fruity relish or redcurrant jelly. For the venison, heat half the rapeseed oil in a heavy frying pan. Serve with roasted new potatoes and braised red cabbage. Pan-fried Venison with Blackberry Sauce Blackberries are delicious in savoury Sauces, and this version is the perfect match for the richly flavoured Venison. https://www.greedygourmet.com/recipes-by-course/main-course/roast-venison Venison steaks are tender, lean, boneless cuts, they have a similar flavour to lean beef and are quick and easy to cook. To pan-fry, heat 1 tsp of oil in a non-stick frying pan, place the meat in the pan and cook for 4-5 minutes on each side, turning once. Customer Sales and Support Centre by free phone on 0800 1 88884 or You are aiming for a cooking temperature of about 53 ℃ in the middle. So, slice carrot, ½ an apple and the shallot. 6 cloves of garlic in their skins. Salt and black pepper. Cover and chill until needed. Preheat the oven to 220C/425F/gas mark 7. Mix the olive oil, lemon zest and juice, chopped rosemary, salt and pepper together and pour over the Venison. Fancy an easy winter crowd pleaser? To prepare: Remove all packaging. https://www.greatbritishchefs.com/ingredients/venison-recipes It contains a small amount of natural fat which helps bring out its flavour and keeps it naturally moist and juicy as it cooks. Venison Haunch Steaks prepared to perfection Because Venison is so low in fat, cook it quickly and keep it on the rare side or it will be tough. Heat the oil in a frying pan and brown/seal the joint on all sides then transfer to a roasting tin and place the veg around the meat. [email protected], You can also add it to one of your existing cookbooks, Send a link to this recipe to a friend or your own e-mail address as a reminder. Roast for 48 minutes for medium-rare. Place the wine, orange zest and juniper berries in a saucepan and boil vigorously until reduced to about 4 tablespoons of liquid. If you'd like to comment further on this recipe you can do so in the Lower the heat to 170C/325F/gas mark 3 and take the tray from the oven. Selection of seasonal winter vegetables choose from: 3oog celeriac. Customer Sales and Support Centre by free phone on 0800 1 88884 or Remove the meat from the roasting pan. Place the venison haunch on top of the vegetables and put in the oven for 35 min. The juice from the roasting pan. Then remove from the oven and set aside in a warm place to rest. Rub the marinade all over the haunch, cover and leave in a cool place to marinate for several hours or overnight. Add the stock and redcurrant jelly and simmer until it has a good flavour. High standard is the perfect match for the venison onto the trivet which should the! Animal welfare meanwhile, baste the venison, boned and trussed by butcher under the highest standards of animal.... This version is the perfect match for the alternative Sunday roast. cabbage and fruity. Weight 0.41kg or terrines veggies with the venison from its marinade and pat dry with kitchen paper and season strain... 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