Roast Venison Haunch
Wild venison is back in season, and with the deer numbers at historically high levels, it’s important to eat venison to keep their population healthy and help woodland to regenerate. Wild venison is also the healthiest red meat for you, is sourced from the South Downs, and is sustainable. We get our venison from the Stansted Estate and we offer every cut from our butchery counter when it is in season. This recipe uses haunch, but you could use venison loin, and is a great alternative to roast beef rump or topside.
Ingredients:
Wild Venison (Serves 4)
- 750g venison haunch
- 3 cloves crushed garlic
- 2 sprigs rosemary
- butter and oil
- salt and pepper
Mash
- 250 grams butter
- 250 ml double cream
- 750 grams Maris piper potatoes
- salt and pepper to season
Method:
- .Heat the oven to 130-140°C, Season the venison rump with plenty of salt and pepper. Place in a roasting dish with the garlic and rosemary.
- Drizzle some oil over the meat, cover with tinfoil and place in the oven for 45 minutes.
- Remove from the oven around 20 minutes before serving. Melt a knob of butter in a heavy pan and add a tablespoon of olive oil.
- When sizzling hot, add the rump and sear for approximately 10 minutes until nicely browned all over. Remove from the pan and leave to rest for 10-15 minutes.
- When ready to serve, slice the venison rump into ½ to 2-centimetre- thick slices.
- Serve with mash or roast potatoes and your favourite sides with a good helping of gravy.
For the mash
- Place the potatoes in the oven at 150°C for around 1 hour until soft inside.
- Add the butter and cream to a pan and simmer while stirring until thickened. Season with the salt and white pepper.
- Take the baked potatoes out and cut into halves. Spoon the inside of the potatoes into a ricer/sieve and push through to ensure a silky smooth consistency.
- Put the potato mash into the emulsion on the lowest possible heat and gently fold using a rubber spatula until the potato has absorbed all the emulsion and is silky smooth.