Haunch of Roe Deer in Cider

Name: Haunch of Roe Deer in Cider
Cuisine: United Kingdom
Ingredients: 75 ml/2½floz venison stock; 2 carrots, chopped; 3 onions, chopped; a faggot of herbs; salt and freshly ground pepper; salt and freshly ground pepper; ½ tsp ground allspice; 55 g/2 oz butter; 1-1.3 kg/2-3 lb haunch of venison; plain flour; 600 ml/1 pint cider

Preparation info

Difficulty
Easy

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1996

About

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

Ingredients

1-1.3 kg/2-3 lb haunch of venison
600 ml/1

Europe
United Kingdom
Main course

Method

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