Venison Haunch

Name: Venison Haunch
Yield: Servings: boneless, allow 125-175 g (4-6 oz) meat per person, with bone 250 g (8 oz)
Cuisine: United Kingdom
Ingredients: 1 teaspoon Maldon sea salt; roast potatoes; rowan jelly; 2-3 kg (4 lb-6 lb) haunch of venison with or without bone; 4 bay leaves; 2 sheets extra strong foil; 50 g (2 oz) fresh ginger, sliced; 2-4 slices of lemon; 2-3 cloves garlic, crushed; 4 tablespoons extra virgin olive oil

Preparation info

Servings: boneless, allow
125-175 g

Difficulty
Easy

Appears in

A Year in a Scots Kitchen

By Catherine Brown

Published 1996

About

The whole haunch used to be wrapped in a pastry crust but foil is the modern substitute.

The package should be left for a night’s rest to allow the flavours to mingle and develop before cooking.

Ingredients

2-3 kg (4 lb-6 lb) haunch of venison with or without bone
50

Europe
United Kingdom
Orkney
Main course
August
Scotland

Method

Pre-heat the oven gas mark 5/190C/375F. Place the sheets of foil in the roasting tin, on top of one another, crosswise. Place venison on top. Rub all over with oil. Put the flavourings on top, dribble over more oil and sprinkle with flakes of Maldon salt. Wrap up, leaving space above the meat. Keep in a cool place overnight.

Cook the next day allowing 20 minutes per