Haunch of Roe Deer in Cider

This recipe is from the Forest of Dean, where local venison is often cooked in local cider.


  • 1-1.3 kg/2-3 lb haunch of venison
  • 600 ml/1 pint cider
  • plain flour
  • salt and freshly ground pepper
  • 55 g/2 oz butter
  • ½ tsp ground allspice
  • a faggot of herbs
  • 3 onions, chopped
  • 2 carrots, chopped
  • 75 ml/floz venison stock


Marinate the venison in the cider overnight. Drain, retaining the cider, and pat dry with paper towels. Flour the joint, season with salt and pepper, and brown on all sides in the hot butter.

Place the venison in a casserole and add all the ingredients, including the cider. Cover and cook in a preheated oven at 180°C/350°F/Gas 4 for 2 hours.

Serve garnished with watercress.