Herb Roast Venison Haunch with Seasonal Vegetables

by Marika Roseberg
0 comment
AuthorMarika RosebergDifficultyIntermediate

Yields12 Servings
Prep Time4 hrsCook Time1 hr 10 minsTotal Time5 hrs 10 mins
Roast Venison
 2.30 kg wild venison haunch
 8 bay leaves
 6 sprigs of thyme
 6 sprigs of rosemary
 6 tbsp olive oil
 8 juniper berries
 8 peppercorns
 1 pinch sea salt
 75 g soft butter
 250300 ml port
Herb Roasted Vegetables
 2 kg baby potatoes
 1 kg fresh beetroot
 50 g cold butter (sliced)
 1 cup mixed herbs (mint, parsley, basil, dill, etc.)
 olive oil to drizzle
 salt & pepper to taste
Peppercorn Sauce
 35 tbsp peppercorn mix
 80 g butter
 1 shallot
 200 ml brandy
 200 ml rich beef stock
 120 ml double cream
Horseradish Cream
 160 g horseradish sauce
 160 g crème fraiche
Roast Venison
1

Chop 2 sprigs of thyme and 2 sprigs of rosemary. Add to the pestle and mortar along with salt, peppercorns and juniper berries. Roughly crush it all together. Rub venison with the crushed seasoning mix and a little olive oil, cover in foil and leave in the fridge to rest for at least 4 hours.

2

Pre-heat oven to 200ºC/400ºF/gas 6. On the hob heat olive oil in a roasting tray. Add meat and brown on all sides turning often. Smear the meat with butter and scatter the top with bay leaves and the rest of the herbs. Pour over the port and put in the oven for 20 Minutes.

3

Reduce the heat to 160°C/350ºF/gas 4, drizzle venison with the juices and cook for another 10minutes per every 500g of meat. Remove meat from the tin, cover with foil and rest for 30 Minutes.

Herb Roasted Vegetables
4

Peel beetroot and cut in half. Chop herbs. Place baby potatoes & beetroot in a steamer and steam for 20 Minutes.

5

Pre-heat oven to 200ºC/400ºF/gas 6. Transfer vegetable to the roasting tin – potatoes on one side & beetroot on the other. Add chopped herbs, olive oil, salt & pepper and mix until evenly coated (still keeping beetroot & potatoes on separate sides). Place sliced butter on top of the vegetables and roast for 20 Minutes or until potatoes are golden.

Peppercorn Sauce
6

Crush peppercorns slightly using a pestle and mortar. Finely chop shallot. In a small saucepan lightly toast peppercorns over medium-low heat, add butter and melt. Add shallots and sauté until soft.

7

Add brandy and simmer for 3-4 Minutes, then add stock and simmer for another 3-4 Minutes.

8

Add cream and reduce the heat. Heat through until desired thickness is achieved. Add salt to taste. Serve

Horseradish Cream
9

In a clean bowl mix horseradish cream with crème fraiche. Season to taste and keep in the fridge until serving.

Ingredients

Roast Venison
 2.30 kg wild venison haunch
 8 bay leaves
 6 sprigs of thyme
 6 sprigs of rosemary
 6 tbsp olive oil
 8 juniper berries
 8 peppercorns
 1 pinch sea salt
 75 g soft butter
 250300 ml port
Herb Roasted Vegetables
 2 kg baby potatoes
 1 kg fresh beetroot
 50 g cold butter (sliced)
 1 cup mixed herbs (mint, parsley, basil, dill, etc.)
 olive oil to drizzle
 salt & pepper to taste
Peppercorn Sauce
 35 tbsp peppercorn mix
 80 g butter
 1 shallot
 200 ml brandy
 200 ml rich beef stock
 120 ml double cream
Horseradish Cream
 160 g horseradish sauce
 160 g crème fraiche

Directions

Roast Venison
1

Chop 2 sprigs of thyme and 2 sprigs of rosemary. Add to the pestle and mortar along with salt, peppercorns and juniper berries. Roughly crush it all together. Rub venison with the crushed seasoning mix and a little olive oil, cover in foil and leave in the fridge to rest for at least 4 hours.

2

Pre-heat oven to 200ºC/400ºF/gas 6. On the hob heat olive oil in a roasting tray. Add meat and brown on all sides turning often. Smear the meat with butter and scatter the top with bay leaves and the rest of the herbs. Pour over the port and put in the oven for 20 Minutes.

3

Reduce the heat to 160°C/350ºF/gas 4, drizzle venison with the juices and cook for another 10minutes per every 500g of meat. Remove meat from the tin, cover with foil and rest for 30 Minutes.

Herb Roasted Vegetables
4

Peel beetroot and cut in half. Chop herbs. Place baby potatoes & beetroot in a steamer and steam for 20 Minutes.

5

Pre-heat oven to 200ºC/400ºF/gas 6. Transfer vegetable to the roasting tin – potatoes on one side & beetroot on the other. Add chopped herbs, olive oil, salt & pepper and mix until evenly coated (still keeping beetroot & potatoes on separate sides). Place sliced butter on top of the vegetables and roast for 20 Minutes or until potatoes are golden.

Peppercorn Sauce
6

Crush peppercorns slightly using a pestle and mortar. Finely chop shallot. In a small saucepan lightly toast peppercorns over medium-low heat, add butter and melt. Add shallots and sauté until soft.

7

Add brandy and simmer for 3-4 Minutes, then add stock and simmer for another 3-4 Minutes.

8

Add cream and reduce the heat. Heat through until desired thickness is achieved. Add salt to taste. Serve

Horseradish Cream
9

In a clean bowl mix horseradish cream with crème fraiche. Season to taste and keep in the fridge until serving.

Herb Roast Venison Haunch with Seasonal Vegetables

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