Haunch of Roe Deer in Cider

Preparation info

    • Difficulty


Appears in

Two Fat Ladies: Gastronomic Adventures (with Motorbike and Sidecar)

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.


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


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