A Special Slow Cooked venison haunch was developed by Danny and Margaret Muir 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”
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.
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.
