Venison haunch, ragù & pickled carrot

Name: Venison haunch, ragù & pickled carrot
Yield: Serves 4
Cuisine: British
Ingredients: Bouquet garni: 8 sprigs thyme, 1 bay leaf, ½ sprig rosemary; 1 leek, white part only, quartered; 4 venison haunch portions, approximately 200g each; 2 cloves; 125 ml white wine vinegar; sea salt and freshly ground pepper; 1 tbsp vegetable oil; 2 purple carrots, peeled and finely sliced on a mandoline; 1 tsp sherry vinegar; 2 tbsps demerara sugar; ½ nutmeg, finely grated; 1 tbsp black treacle; 200 g cooked Puy lentils; 2 juniper berries; 250 ml veal stock; 250 g venison mince; 2 star anise; 1 tsp treacle; 15 juniper berries; 3 sprigs thyme; 200 ml port; 1 garlic clove, finely sliced; 1 tbsp tomato paste; 50 g butter; 2 bay leaves; 1 onion, peeled and quartered; 2 celery stalks, quartered; 1 tbsp red wine vinegar; 50 ml port; 300 ml beef stock

Preparation info

Serves
4

Difficulty
Easy

Appears in

Glorious Game

By Ben Tish

Published 2019

About

Venison is not a cheap meat, but it is well worth it for a winter treat when it’s in season. The haunch does take a little work to portion so I suggest you get your butcher to save you some work.

This is quite an involved recipe so worth planning ahead. The recipe does make more ragu than you need: you could use any leftovers for a venison cottage pie.

Ingredients

Europe
United Kingdom
Main course
Pie
Gluten-free
Winter

Ingredients

Method