Roast Haunch of Venison

Preparation info

  • Difficulty


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

The location in which I cooked this – a vast white-tiled kitchen with teak doors and brass fittings and coal ranges – is the sort of place Escoffier would have been at home in around the turn of the century in some reasonable-sized hotel with a brigade of chefs. But this was just the kitchen of a Scottish laird’s house where the green baize door still exists and old retainers make cream in the dairy or pluck game in the larder!!


  • 1 × 6–8 lb (3–4 kg) venison joint
  • 1 tablespoon mixed spice (cinnamon, nutmeg, etc.)
  • 1 bottle strong red wine
  • 10 fl oz (300 ml) good malt vinegar
  • Juice of 3 lemons
  • 2 oz (50 g) melted butter
  • Flour
  • 10 fl oz (300 ml) clear mutton or game stock
  • Walnut ketchup


First season the meat by rubbing it well with the mixed spice and then marinate it for 6 hours in the wine, vinegar and lemon juice. Pop it into a roasting tin and roast in the oven at gas mark 3, 325°F (160°C) for 4 hours. During roasting, baste the meat at least four times with the marinade which has been mixed with melted butter. About 15 minutes before the venison is ready, baste with butter only and sprinkle flour over it. Remove from the roasting tin and keep warm.

Meanwhile, bubble up all the juices in the roasting tin and add the stock and a couple of teaspoons of walnut ketchup. Strain through a sieve, skim off the fat and pour the sauce over the roast.