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 are approaching the end of our fallow venison season. If you would like to place an order it's best if you e-mail or phone us first to check availability.
