Roast Venison
Master this easy roast venison recipe and learn how to roast a haunch of venison! Combine with herbs such as rosemary and pair with festive side dishes.
Ingredients
- 2kg (4lbs) venison haunch
- 6 garlic cloves, peeled and halved
- 2 rosemary sprigs, cut into 2.5cm (1 inch) pieces
- 80ml (⅓ cup) olive oil
- 30ml (2 tbsp) butter
- 4 onions, peeled and sliced
- 250ml (1 cup) venison stock
- 30ml (2 tbsp) blackcurrant preserve
Directions
- 1
Remove the venison from the fridge and leave for 30 minutes to let the meat reach room temperature.
- 2
Make small incisions evenly across the venison and insert a garlic piece or rosemary sprig in each hole.
- 3
Preheat the oven to 230℃(450°F).
- 4
Fry the onions in the butter until softened.
- 5
Arrange the onions in the centre of a roasting dish.
- 6
Place the venison on top of the onions and pour the oil over the meat, ensuring to cover all areas of the meat.
- 7
Season liberally with salt and pepper.
- 8
Roast the meat for 20 minutes in the oven, then remove from the heat.
- 9
Lower the oven setting to 180℃(350°F) and wait for the oven to reach the correct temperature.
- 10
Meanwhile, baste the venison with the oil and juices collected at the bottom of the pan.
- 11
Roast the meat for 25 minutes and check the meat’s internal temperature with a meat thermometer. If you want rare you need 52℃(125°F). Closer to medium is 55℃(130°F). It’s better to go too raw than overcooked because you can simply return the meat to the oven in case of the former.
- 12
When the meat has been cooked to desired doneness, let it rest for at least 20 minutes but preferably 30 minutes, before carving.
- 13
While the meat is resting, pour the onions and cooking juices in a saucepan.
- 14
Pour in the stock and preserve and let the mixture reach a bubbling point.
- 15
Blend the contents in a food processor until smooth.
- 16
Serve slices of venison with typical Sunday roast trimmings such as roast potatoes, honey glazed carrots, buttered sprouts and the sweet onion gravy.