Venison Haunch
Source of Recipe
Aunt Saunny
The whole haunch used to be wrapped in a pastry crust but foil is the modern substitute. The package should be left for a night's rest to allow the flavours to mingle and develop before cooking.
INGREDIENTS
Servings:boneless, allow 125-175g (4-6oz) meat per person, with bone 250g (8oz):
2-3kg (4lb-6lb) haunch of venison with or without bone
50g (2oz) fresh ginger, sliced
2-4 slices of lemon
2-3 cloves garlic, crushed
4 tablespoons extra virgin olive oil
4 bay leaves
2 sheets extra strong foil
1 teaspoon Maldon sea salt
rowan jelly
roast potatoes
METHOD
Pre-heat the oven gas mark 5/190C/375F. Place the sheets of foil in the roasting tin, on top of one another, crosswise. Place venison on top. Rub all over with oil. Put the flavourings on top, dribble over more oil and sprinkle with flakes of Maldon salt. Wrap up, leaving space above the meat. Keep in a cool place overnight.
Cook the next day allowing 20 minutes per 500g (1lb) plus 20 minutes.
Before serving open up the package and strain off cooking juices. Re-wrap the meat. Pour the cooking juices into a pan, bring to the boil, adust flavouring and pour into a sauceboat.
Serve by opening up the package at the table. Serve with roast potatoes.
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