A special slow cooked venison haunch

Millbank Venison Recipes

Slow roast venison haunch

How the recipe was developed:

Danny and Margaret Muir developed this recipe for their Christmas Lunch. “The Haunch of Venison was delicious and so tender. It was many years since we last had venison and on that occasion it was very dry”.

“Our meal was delicious and I am so glad that I saw your advert for the venison joints. Thank you very much”

Difficulty Level:

four-star

Type of dish:

main

Ingredients:

1kg haunch
Extra Virgin Olive oil
2 long shallots
Root vegetables cut into 1 inch chuncks – carrots, swede, celeriac, parsnip& turnip
2/3 desert apples
2 spoon fulls of juniper berries
juniper juice
1 star anise
3/4 pint apple juice
arrowroot

Preparation Method:

Put the meat in the slow cooker.Brush the inside of the crock-pot with Greek extra-virgin olive oil, on the base put a couple of long shallots and 1 inch chunks of root vegetables, carrot, swede, celeriac, parsnip & white turnip. Next the venison joint and a couple of spoon-fulls of juniper berries and some juniper juice drizzled on top of the meat, about a couple of tear drops, and 1 staranise. Cut the desert apples into wedges and place around the joint until the crock-pot is almost full. Finally pour about 3/4 a pint of apple juice into the pot and cook the lot, with the lid on, until the joint is ready.
Set oven to 100c, transfer the joint to the oven and leave it, uncovered in the oven for about 30 minutes.
Remove all the bits & pieces from the cooking liquid, then strain. Measure half a pint of sauce into a sauce-pan, adjusted the seasoning, and thicken it with arrowroot to make a gravy.

Hints and Tips:

Danny and Margaret served it with braised red cabbage & red onion, seasoned with butter & freshly ground nutmeg, and mashed rootvegetables seasoned with Christmas spices, roast potatoes and home-made cranberry & redcurrant jam.