Recipe of Award-winning Haunch of venison oven roast

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The ingredients needed to make Haunch of venison oven roast:

1. Take 2 kg haunch of venison
2. Get 3 carrots
3. Prepare 3 celery stalks
4. Make ready 1 onion
5. Take 3 garlic cloves
6. Take 6 bay leafes
7. Prepare 10 pieces of allspice
8. Take 1 tbsp tomato paste
9. Make ready 10 prunes
10. Get 1 bottle of spiced redwine
11. Make ready 1 glass of redwine
12. Prepare 1/2 liter stock (vegetable or venison)
13. Make ready 100 ml cream
14. Prepare 100 grams fat
15. Prepare 1 flour or starch
16. Prepare 1 salt
17. Prepare 1 pepper
18. Prepare 1 venison-spice

Choose a large, heavy-based roasting tray, ideally with deep sides and handles for. A venison round roast is taken from the rear haunches of the deer. It is one of the cuts that can be cooked by any method you choose, but like most deer meat, it will benefit by braising. Place the seasoned roast in a Dutch oven or in the slow cooker.

Steps to make Haunch of venison oven roast:

1. On the day before: Bone the haunch of venison. Preheat oven to 220 °C. Roast the bones in a casserole about 20 min in the oven. After that reduce heat to 160 °C and add 3 carrots, 3 celery stalks, 3 garlic cloves and the onion, chopped in big chunks. Put tomato paste in as well. Let it roast about 15 min. At least put the glass of wine, stock, 5 pieces of allspice, 3 bayleafes and the prunes in and let it cook about 2 h. Pour the liquid through a siff in a cooking pot and leave for next day.
2. While you are reducing the sauce in the oven, bind the haunch with butchers string and put it in a bowl.
3. Put the spiced wine in a cooking pot on the oven. Slice the celery and carrots and add them to the wine. Put remaining allspice, garlic and bayleaves in as well. Let it cook about 30 min and let it cool down. Once cooled, add to the haunch, put a lid on the bowl and leave it in the fridge til next day.
4. Preheat oven to 200 °C. Take the haunch out of its marinade and dry it. Put it in a roasting tray, add salt and some fat (butter or oil, as you like) and put it in the oven gor 25 min. Then reduce heat to 90 °C and let it cook about 3 h (should be about 70 °C in the middle of the haunch)
5. About 1/2 h before the haunch is ready, put the sauce on heat and let it reduce. When the haunch can be taken out, let it rest in foil for at least 20 min. Put cream in the sauce and taste it with salt, pepper and venison-spice. Thicken the sauce with flour or starch .
6. Enjoy! Potato dumplings fit well.

It is one of the cuts that can be cooked by any method you choose, but like most deer meat, it will benefit by braising. Place the seasoned roast in a Dutch oven or in the slow cooker. Classic roasts and suggested trimmings for venison. Slow cooked in the oven, this mouthwatering venison roast with carrots, onion, potatoes is topped of with homemade flavorful gravy. Roast venison haunch gives a gamey flavour to your meal.

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