Roast Haunch of Venison

Roast Haunch of Venison

from honest-food.net
80 min
10 servings

This venison roast is typical of Roman meats: Sweet, salty, herby. I like using the whole hind leg off a whitetail doe or pronghorn for this recipe.

Ingredients

  • 4 to 6 pound venison roast
  • salt and pepper
  • 3 tablespoons olive oil
  • 1 teaspoon rue, (minced (If you can't find rue, use rosemary))
  • 1 tablespoon lovage, (minced (If you can't find lovage, use celery leaves))
  • 1 tablespoon oregano, (minced)
  • 1 tablespoon mint, (minced)
  • 1 tablespoon , parsley, minced
  • 2 cloves of garlic
  • 2 tablespoons flour
  • 1 minced medium white or yellow onion
  • 1 teaspoon Thai fish sauce
  • 1 tablespoon honey
  • 1 cup sweet wine

Directions

  1. 1

    Salt venison roast about 12 hours. Take it out of the fridge 30 minutes before cooking. Preheat oven or pellet smoker to 325°F.

  2. 2

    In a pan, add olive oil, then brown venison on all sides. When browned, place in an ovenproof roasting pan in oven, ideally on a roasting rack. How long depends on the roast. If you have an internal probe thermometer, insert it into the thickest part of the roast. Pull the meat when it hits about 130°F or even a little less. Set the meat on a cutting board to rest, and grind black pepper over it.

  3. 3

    While the venison is cooking, in a mortar and pestle, mash all the herbs together with the garlic and a pinch of salt until it's a paste. You could also use a food processor.