Pot-Roast Haunch of Venison

Two of the finest roasts I have ever eaten have been venison. One was a saddle of venison which was larded, marinated in port, olive oil, wine, herbs and spices, and then roasted in a hot oven for about 15 minutes per 1 lb / 455 g, basting frequently. The other was this dish, cooked for me by a Scottish doctor for a Sunday lunch.


  • 1 pt / 570 ml olive oil
  • ¼ pt / 140 ml lemon juice
  • 1 onion, peeled and sliced
  • 8 juniper berries, crushed
  • 7 lb / 3.20 kg haunch of venison
  • 6 tbsp medium sherry
  • 2 tbsp grated horseradish


Mix the olive oil, lemon juice, onion and juniper berries together to make a marinade, and pour it over the venison. Leave for 24 hours, basting occasionally. Remove the meat from the marinade, dry it, and sear it all over in a frying pan. Put it in a large casserole. Boil the marinade to reduce it a little, then pour it over the meat. Cook in a preheated oven at 150°C / 300°F / Mark 2 for 3–3½ hours.

Remove the venison from the casserole, and put it on a carving dish, covered, in a warm place, while you finish off the sauce. Add the sherry to the juices in the casserole, and boil to reduce and thicken. Stir in the horseradish just before serving with the carved meat. Rowanberry or crabapple jelly are also ideal companions to serve with venison.