Sophie Dupre developed this recipe to feed her large family of venison lovers
Difficulty Level:
two-star
Type of dish:
Main Course
Ingredients:
Millbank Parkland venison haunch,
4 sticks of celery,
a few juniper berries, pepper corns,
1pt of stock
Preparation Method:
Place all ingredients in a ceramic dish with venison on last. Roast in a hot oven at 220C for 20mins per lb venison. Leave to rest in a warm oven at 100C until ready to serve
Hints and Tips:
Hilary Rogerson from Northumberland, suggested making the gravy from the cooking stock by adding a bit of port and some crumbled stilton.
We have reached the end of our venison season. To save disappointment, If you would like to place an order it's best if you e-mail or phone us first to check availability.
