Haunch of venison


Dinner tonight December 12, 2017
What a dish, great for spoiling if you have guest.
4 servings

  • 2 kg. of Venison
  • 10 whole juniper
  • salt
  • black pepper
  • 75 g. butter
  • 5 dl dl. Game bouillion
  • Sauce:
  • 4 dl dl. pan gravy
  • 2 dl dl. red wine
  • 2 tbsp redcurrant jelly
  • 1.5 tsp , cornstarch
  • 4 tbsp water
  • salt,
  • pepper

Cut the meat free of tendons . Crush the juniper in a mortar. Rub the venison with crushed juniper berries, salt and pepper. Distribute half of the butter over. Place the venison on the oven grill over the pan. Cook in oven on 225.℃ / 437℉, Normal oven for 15 minutes.

Take out the venison and reduce heat to 160℃ / 320℉ normal oven

Pour the broth into the pan when the temperature has fallen a bit, otherwise evaporate the liquid too quickly. Add the rest of the butter on top off the venison and continue cooking for 1 hour. Make sure there is plenty of liquid during the cooking.

4) Take the venison out of the oven and wrap it in foil, cover with a tea towel . Let it rest for at least 10 min.

Sieve the pan sauce in to a casserole add red wine ( there should be at least 6 dl liquid combined ) Let it boil a couple of minutes without lid

Mix Cornstarch with water, and add to the sauce while stirring. Boil for a couple of minutes more. Taste with salt and pepper. Add redcurrant jelly to the sauce and stir.

7) If you use meat thermometer , the temperate should be 75℃ / 167℉

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