Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw meat. Roast for 48 minutes for medium-rare. Recipe for haunch of venison Country Life December 30, 2008 . Cool any leftovers to room temperature, refrigerate within 2 hours and consume within 2 days. There are no items in your trolley yet. To cook: To grill, preheat the grill to medium, place on a grill pan and cook for 4-5 minutes on each side, turning once. For the casserole. Method. This one-pan roast makes a delicious game alternative to your usual Sunday lunch. customersupport@waitrose.co.uk, 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. Win a set of Delia Online Tins and Liners with Grana Padano. Roast Haunch of Venison with a Red Wine Gravy, The Waitrose & Partners farm, Leckford Estate. For best results marinate the steaks in the fridge in a combination of any of the following ingredients to ensure the meat remains moist and tender during cooking: red wine, olive oil or orange juice with crushed juniper berries crushed black peppercorns or redcurrant jelly. by email at Waitrose venison has a characteristic game taste with a texture similar to lean beef. Bringing together the sweetness of root veggies with the rich flavour of venison, we are sure this recipe will soon become a favourite. Storage: Supplied chilled and Vacuum Packed. Serves 6. 6 medium banana shallots. The next day, preheat the oven to 230C/450F/Gas Mark 8. section on the bottom of the page. They thrive in these conditions and full-flavoured, rich, juicy venison of a consistently high standard is the result. Waitrose venison is naturally reared on carefully chosen English farms where the deer are raised under the highest standards of animal welfare. 6 cloves of garlic in their skins. Venison haunch of small to medium size deer. Add the meat and brown on all sides. Customer Sales and Support Centre by free phone on 0800 1 88884 or is not enabled on your browser. This will make quite a concentrated sauce. Meanwhile, make the gravy. Melt the butter in a saucepan, add the flour and cook for a couple of minutes, add the juices and port, then boil hard for 10 minutes to reduce by half. Never re-freeze raw meat that has been frozen and then thawed. Pot-roast venison with root vegetables An inner muscle from a good-sized deer won’t take too much cooking at all … https://www.bbcgoodfood.com/recipes/succulent-braised-venison 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. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Preheat the oven to 220C/425F/gas mark 7. Try it gently fried, or in pâtés or terrines. Serve with roasted new potatoes and braised red cabbage. 1 haunch of venison, tunnel-boned Salt and black pepper 6 fresh bay leaves 3 large sprigs thyme or rosemary 1 large piece pork back fat or flare fat (or 10-12 rashers streaky bacon or pancetta) Ingredients. 2 cloves of garlic Do not reheat once cooled. If you are unable to use JavaScript The Waitrose & Partners farm, Leckford Estate. Add the meat and shallots and cook for 5 minutes, turning often, until the meat is browned on all sides. Thank you for rating this recipe. Toggle Sidebar. https://www.greedygourmet.com/recipes-by-course/main-course/roast-venison Lower the heat to 170C/325F/gas mark 3 and take the tray from the oven. Waitrose venison is naturally reared on carefully chosen English farms where the deer are raised under highest. The meat and shallots and cook for 5 minutes, turning often, until the skins begin! 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