Roast Haunch of Venison Recipe with Rosemary and Root Vegetables
Get ready for a fantastic meal with this Roast Haunch of Venison recipe paired with rosemary and root vegetables. This dish combines the rich taste of venison with the comforting flavours of roasted veggies, making it a perfect choice for special dinners or a hearty family meal.
History:
Venison, the meat from deer, has long been considered a delicacy, especially in medieval Europe. It was often reserved for the nobility and featured prominently at grand feasts and banquets. Known for its unique, gamey flavour, venison is also a healthy alternative to beef, rich in nutrients and lower in fat.
Serving Suggestions:
This roast venison goes wonderfully with a glass of red wine like Bordeaux or Shiraz. Serve it alongside a fresh green salad with a light vinaigrette to complement the rich flavours. Garnish the platter with fresh rosemary sprigs and lemon wedges for an elegant touch.
Storing Instructions:
Store leftover venison and vegetables in an airtight container in the refrigerator, where they will stay fresh for up to three days. For longer storage, freeze the venison in a freezer-safe container for up to three months. Ensure the meat is completely cool before freezing to preserve its quality.
Reheating Instructions:
To reheat the venison, preheat your oven to 180°C (350°F). Place the meat in an oven-safe dish, cover with foil, and heat for about 20 minutes or until warmed through. Reheat the vegetables in the oven alongside the venison for the same amount of time, uncovered, to keep them crispy.
Conclusion:
We hope you enjoy this Roast Haunch of Venison with Rosemary and Root Vegetables. It’s a dish with rich history and great taste, perfect for making any meal special. Share your thoughts in the comments below, and don’t forget to subscribe for more tasty recipes.
How to Make Haunch of Venison Recipe
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Roast Haunch of Venison Recipe with Rosemary and Root Vegetables
Description
Discover the rich, hearty flavours of this traditional Roast Haunch of Venison with Rosemary and Root Vegetables. Perfect for special occasions or a comforting family meal, this dish combines the tender, gamey taste of venison with the earthy sweetness of roasted root vegetables, all brought together with fragrant rosemary and a savoury gravy. Simple to prepare yet impressive on the table, it’s a meal that celebrates timeless culinary traditions.
Ingredients
Instructions
Preparing the Venison:
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Marinate the Venison
Place the venison in a non-metallic dish. Mix the olive oil, lemon zest, juice, chopped rosemary, salt, and pepper together and pour over the venison. Rub the marinade all over the haunch, cover, and leave in a cool place to marinate for several hours or overnight.
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Preheat the Oven
Preheat your oven to 230°C (450°F).
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Prepare the Venison for Roasting
Insert the garlic slices into small slits cut into the venison. Place bay leaves on top of the venison and secure with butcher's string if needed.
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Initial Roasting
Place the venison in a roasting pan and roast for 15 minutes to seal and brown.
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Lower the Heat
Reduce the oven temperature to 200°C (400°F). Add the red wine and stock to the roasting pan. Roast for an additional 15 minutes per 450g for medium-rare, basting frequently with the pan juices.
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Rest the Meat
Once cooked, transfer the venison to a serving dish, cover loosely with foil, and allow to rest for 15 minutes.
Preparing the Root Vegetables:
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Prepare the Vegetables
While the venison is roasting, place the carrots, parsnips, potatoes, and onions in a large bowl. Toss with olive oil, salt, pepper, and rosemary.
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Roast the Vegetables
Spread the vegetables in a single layer on a baking sheet. Roast in the oven at 200°C (400°F) for 30-40 minutes, or until tender and caramelized, turning halfway through.
Making the Gravy:
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Prepare the Gravy
Skim off any fat from the roasting pan juices. Place the pan over medium heat, add the remaining stock, and bring to a simmer. Stir in any remaining marinade and cook until the gravy thickens slightly.
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Strain
Strain the gravy into a warm jug.
Serving:
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Carve the Venison
Slice the venison thinly and arrange on a serving platter.
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Serve with Vegetables
Serve the roasted root vegetables alongside the venison.
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Add Gravy
Pour the gravy over the venison slices or serve on the side.
Equipment
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- Amount Per Serving
- Calories 550kcal
- Calories from Fat 225kcal
- % Daily Value *
- Total Fat 25g39%
- Saturated Fat 8g40%
- Cholesterol 160mg54%
- Sodium 720mg30%
- Potassium 950mg28%
- Total Carbohydrate 20g7%
- Dietary Fiber 4g16%
- Sugars 5g
- Protein 55g111%
- Vitamin A 7900 IU
- Vitamin C 30 mg
- Calcium 70 mg
- Iron 8 mg
- Vitamin E 1.5 IU
- Vitamin K 15 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For best results, marinate the venison overnight to allow the flavours to fully penetrate the meat.
- If you prefer your venison well done, increase the roasting time by 5-10 minutes per 450g.
- To ensure even cooking, bring the venison to room temperature before roasting.
- When slicing the venison, cut against the grain for the most tender results.
- You can substitute other root vegetables such as turnips or sweet potatoes if desired.
- Leftover venison can be used in sandwiches, salads, or as a filling for a hearty stew.
Frequently Asked Questions
Yes, both bone-in and boneless haunch of venison work well. Adjust the cooking time slightly and use a meat thermometer to ensure it reaches your desired doneness.
If you prefer not to use red wine, you can substitute it with an equal amount of beef or game stock. Non-alcoholic red wine or grape juice can also be used for a different flavour profile.
For medium-rare venison, the internal temperature should reach 60°C (140°F). Use a meat thermometer to check the temperature at the thickest part of the haunch.
Yes, you can prepare and chop the vegetables in advance. Store them in an airtight container in the refrigerator until you are ready to roast them.
While marinating overnight will enhance the flavour, you can marinate the venison for a few hours if you're short on time.
Yes, thyme or sage are good alternatives if you don't have rosemary. They will add a different but equally delicious flavour to the dish.
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Fiona O'Sullivan
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