Pot Roast Haunch of Venison

Preparation info

  • Difficulty


  • Serves

    8 to 10

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Jimmy MacNab is the archetypal Scot – a cheerful kilt-wearing, (occasional) whisky-drinking giant of a man who loves his food and a good yarn at The Creggans Hotel in Stachur (proprietors Sir Fitzroy and Lady Maclean. Some say he was the model of Fleming’s James Bond). When Jimmy cooks he does so with gusto, and this old-fashioned recipe is superb for a big dinner party or a Christmas celebration.


  • 2 onions
  • 3 carrots
  • 2 parsnips
  • 2 turnips
  • 1 head celery
  • 2 apples
  • l × 10 lb (5 kg) haunch venison
  • Cloves
  • 8 fl oz (250 ml) olive oil
  • 4 oz (125 g) brown sugar
  • Dried mixed herbs
  • fresh thyme, rosemary and mint
  • 1 ½ bottles red wine


Finely chop the vegetables and apples, place in the bottom of a large pot, and set the haunch on top. Make several incisions in the top of the meat, inserting cloves as you go. Rub the olive oil and sugar into the meat, sprinkle over some dried mixed herbs and then some fresh thyme, rosemary and mint. Pour the wine into the pot and leave to marinate in a cool place for 4 days, turning occasionally.

When ready to cook, cover the pot with aluminium foil and place in the oven at gas mark 4, 350°F (180°C). Allow 20 minutes’ cooking time for each 1 lb (500 g) of meat.