Quick Roast Venison Haunch

Millbank Venison Recipes

roast venison striploin

How the recipe was developed:

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.
Our fallow venison season is closed we will not accept online orders until after 1st August 2022, if you have a specific request please phone or email us info@millbankvenison.co.uk
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