Braised Haunch of Red Deer with Redcurrant Jelly

Cook’s Tips: Deer must be skinned soon after they are shot then hung in a cool place so that the surface of the carcass is properly sealed. If this is done correctly, the meat can be hung until tender for several weeks without going ‘moochie’ (mouldy from warmth and/or damp). Age and hanging time greatly affect the quality of venison. Older animals will be tough, sometimes very tough, and possibly also dry so must be braised or stewed rather than roasted. Game dealers and butchers sh