Venison haunch recipes river cottage - Main course

Author: Doris Gomez  

A recipe for marinated roast venison by our food editor Blanche Vaughan Venison benefits from long, slow cooking, and this Scottish dish develops a beautifully earthy sweetness – try it as an alternative to turkey, or for Hogmanay The perfect combo of flavours, this venison stew is inspired by my time with the Navajo in the US How to cook a venison haunch on a bed of vegetables with a delicious redcurrant gravy.

Roast Venison Haunch

Roast Venison Haunch
How to cook a venison haunch on a bed of vegetables with a delicious redcurrant gravy.
Provided by: Amanda
Total time: 80 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 4 servings
Cuisine: British
Number of ingredients: 12
Ingredients:
  • 1.3 kg venison haunch
  • 25 g thyme
  • 2 tbsp butter
  • 1 tsp salt
  • ½ tsp pepper
  • 16 juniper berries
  • 2 sticks celery
  • 2 carrots
  • 1 onion
  • 1 tbsp redcurrant jelly
  • 300 ml beef stock
  • 100 ml red wine
Nutrition:
  • Calories: 460 kcal
  • Carbohydrate: 10 g
  • Protein: 77 g
  • Fat: 8 g
  • Saturated Fat: 3 g
  • Cholesterol: 277 mg
  • Sodium: 943 mg
  • Fiber: 3 g
  • Sugar: 4 g
  • Unsaturated Fat: 4 g
  • Serving Size: 1 serving
How to cook:
  1. Cut
  2. Scrub the carrots and celery and peel the onions. Cut the vegetables into even sized chunks and place in a deep roasting dish.
  3. Slit
  4. Pat the meat dry with paper towel. Use a sharp knife to make slits at regular intervals all over the meat.
  5. Poke a sprig of thyme and a juniper berry deep into each slit.
  6. Smear the butter over the meat and sprinkle over the salt and pepper.
  7. Place
  8. Put the meat on top of the vegetables in the dish.
  9. Preheat the oven to 220 C / 425 F / 200 FAN / Gas 7 and cook for 20 minutes.
  10. Reduce the heat to 180 C / 350 F / 160 FAN / Gas 4 for 10 minutes per 500g for a medium roast or 15 minutes per 500g for medium to well done.
  11. Rest
  12. Transfer the meat to a warm dish and loosely cover with foil to rest for 20 minutes.
  13. Add the wine to the roasting dish over a medium heat.
  14. Simmer
  15. Use a wooden spoon to loosen any crispy bits and bring to a simmer for a couple of minutes to reduce slightly.
  16. Blend
  17. Add the red currant jelly and the beef stock then tip into a blender and process until smooth.
  18. Simmer
  19. Return the mixture to a clean saucepan and bring to simmer.
  20. Carve the meat into thick slices and serve with the gravy.
Notes: Roast saddle of venison with prune, bacon and sage stuffing, A rich venison dish with prune, bacon and sage stuffing - perfect for a Christmas Festive recipes from River Cottage chef Gill Meller.

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Roast venison

Roast venison
A recipe for marinated roast venison by our food editor Blanche Vaughan
Provided by: Blanche Vaughan
Yields: 6 servings
Number of ingredients: 11
Ingredients:
  • 1 red onion, thinly sliced
  • 4tbsp pomegranate molasses
  • 1tbsp juniper berries, crushed
  • 1/2tsp ground cinnamon
  • Small bunch thyme
  • 2 large rosemary sprigs
  • 1/2 lemon, juiced
  • 2tbsp olive oil
  • 1.5kg butterflied haunch of venison
  • 1tbsp oil
  • 150ml red wine
How to cook:
  1. Mix all the marinade ingredients in a bowl large enough to hold the meat with 1tsp fine salt and 1/2tsp ground black pepper. Place the meat in the bowl, massage the marinade into the meat and chill for at least 6 hours or overnight. Remove from the fridge at least 1 hour before cooking.
  2. Heat the oven to 200°C/fan oven 180°C/mark 6.
  3. Remove the meat from the bowl and spread the marinade over the base of a roasting tray. Season the meat with 1tsp flaked salt. Heat the oil in a frying pan and sear the meat on both sides for a few minutes to give it some colour. Then lay it out flat in the roasting tray, on top of the marinade.
  4. Roast for 25–30 minutes for rare to medium rare. Remove the meat to a plate and leave for at least 20 minutes in a warm place before slicing.
  5. Meanwhile, add the wine to the marinade in the roasting tray. Place on the hob over a high heat and scrape the caramelised sediment with a wooden spoon. Let the sauce reduce slightly, then strain it into a warm jug. Add any juices from the resting meat to the jug before serving.
Notes: Roast haunch of venison, The River Cottage Venison in a Day course will show you how to get to grips with a whole deer carcass, transforming it into a range of

Succulent braised venison

Succulent braised venison
Venison benefits from long, slow cooking, and this Scottish dish develops a beautifully earthy sweetness – try it as an alternative to turkey, or for Hogmanay
Provided by: Nick Nairn
Total time: 125 minutes
Cook time: 110 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: Scottish
Number of ingredients: 13
Ingredients:
  • 2 carrots, roughly chopped
  • 140g turnip or swede, roughly chopped
  • 2 onions, roughly chopped
  • 3 celery sticks, roughly chopped
  • olive oil and butter, for frying
  • 1 garlic clove, crushed
  • 1kg boned leg or shoulder of venison, cut into large chunks (or buy ready-cubed venison for stewing)
  • 5 tbsp plain flour, seasoned with salt and pepper
  • 2 tbsp redcurrant jelly (or rowan or hawthorn jelly)
  • 450ml dry red wine (Rioja is good)
  • 450ml beef stock
  • 2 thyme sprigs
  • 1 bay leaf
Nutrition:
  • Calories: 277 calories
  • Fat: 10 grams fat
  • Saturated Fat: 2 grams saturated fat
  • Carbohydrate: 18 grams carbohydrates
  • Sugar: 2 grams sugar
  • Fiber: 2 grams fiber
  • Protein: 30 grams protein
  • Sodium: 0.7 milligram of sodium
How to cook:
  1. Heat oven to 180C/fan 160C/gas 4. Fry the vegetables in a little oil and butter in a heavy-based casserole for 4-5 mins until golden. Tip in the garlic and fry for a further min, then set aside.
  2. Put the venison into a plastic bag with seasoned flour and shake to coat. Add a little more oil and butter to the pan, then fry the venison over a high heat, stirring now and then, until well browned. Don’t crowd the pan – cook in batches if necessary. Set aside with the vegetables.
  3. Add the redcurrant jelly and wine to the pan, and bring to the boil, scraping up all the bits that have stuck to the bottom. Pour in the stock, then add the thyme, bay leaf, meat and vegetables. Season if you like and bring to the boil. Cover and transfer to the oven for about 1½ hrs or until tender. Remove from the oven and check the seasoning.
Notes: Venison burgers, 5kg lean venison meat (shoulder or haunch) The River Cottage Venison in a Day course will show you how to get to grips with a whole

Venison & juniper stew

Venison & juniper stew
The perfect combo of flavours, this venison stew is inspired by my time with the Navajo in the US
Provided by: Jamie Oliver
Total time: 155 minutes
Yields: 6 servings
Cuisine: american
Number of ingredients: 13
Ingredients:
  • 4 tablespoons plain flour
  • 800 g quality stewing venison or beef , cut into 2cm chunks
  • olive oil
  • 2 onions , peeled and roughly chopped
  • 3 carrots , peeled and roughly chopped
  • 2 sticks celery , trimmed and roughly chopped
  • 1 tablespoon juniper berries , crushed in a pestle and mortar
  • 2 sprigs of rosemary , leaves picked and chopped
  • 1 knob butter
  • 6 sprigs of fresh flat-leaf parsley
  • 2 organic beef stock cubes
  • 600 g small new potatoes , scrubbed clean, larger ones halved
  • 1 clove garlic , peeled and finely chopped
Nutrition:
  • Calories: 373 calories
  • Fat: 10.9 g fat
  • Saturated Fat: 3.7 g saturated fat
  • Protein: 34.1 g protein
  • Carbohydrate: 34.5 g carbohydrate
  • Sugar: 8.3 g sugar
  • Sodium: 1.99 g salt
  • Fiber: 3.5 g fibre
How to cook:
  1. The Navajo love their lamb and mutton, but back in the day – at the right times of the year – they’d also get out there and hunt things like elk, which they’d stew with wild juniper berries. What’s amazing for me is that thousands of miles away in Britain we were hunting deer for venison and stewing that with juniper too. I guess some combos are just brilliant, no matter where you live. Don’t worry if you can’t get venison, because stewing beef will also be delicious. Really nice served with some rice, beans, a jacket potato or flatbreads, or, if you’re a bit more traditional, some nice steamed greens. A humble but delicious stew.
  2. Dust a chopping board with 2 tablespoons of flour and a good pinch of sea salt and black pepper, and toss your chunks of meat through this mixture until well coated. Heat a large pan on a high heat, add a few lugs of olive oil and fry your meat for 3 minutes to brown it. Add your chopped onions, carrots, celery, crushed juniper berries, rosemary and the knob of butter. Add a few tablespoons of water, give everything a good stir, then pop the lid on the pan and let everything steam for 4 to 5 minutes so the flavours really mingle together.
  3. Take the lid off so your meat and veg start to fry, and stir every so often for 5 to 10 minutes. Chop your parsley stalks finely, and once the onions start to caramelize, add them to the pan with your remaining 2 tablespoons of flour and your crumbled stock cubes. Stir, and pour in enough water to cover the mixture by a couple of inches. Put the parsley leaves aside for later.
  4. Bring to the boil, then turn the heat down to medium low so that the stew is just simmering. Add your potatoes and slow cook for at least 2 hours with the lid slightly askew, or until the meat falls apart easily. Keep an eye on it as it cooks, and add splashes of water if you think it looks too dry.
  5. Put your chopped garlic in the middle of a chopping board. Add most of your parsley leaves with a teaspoon of sea salt and half a teaspoon of black pepper. Chop everything together so you get a kinda chunky paste. Add this to the stew and stir through. Chop the last of your parsley leaves and sprinkle over before serving.
Notes: Roast Venison Haunch - Great British Recipes, This roast venison haunch, or leg of venison, is naturally low in fat, packed full of flavour and is really easy to cook in only an hour. Missing: river cottage
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