Pot-roasted venison haunch

I first had a version of this at a deer skinning/butchery course with ‘Wild cooking bath’. It was so good we recreated it for our Christmas day dinner.

Ingredients:

  • Venison haunch
  • 1 onion
  • 1 bottle of port
  • 30g juniper berries
  • Beef stock cube

Method:

Put the haunch into a large casserole dish. Roughly slice up an onion and add it to the dish, along with the juniper berries. Top up the dish with port.

Leave to soak for a few hours or, ideally, overnight.

Heat your oven to 180 degrees. Add a stock cube to the casserole dish and stick it in the centre of the oven. Cook for around 2-2 1/2 hours, until cooked through. During this time top up with water, as necessary, to keep the joint covered.

Remove the haunch from the dish and leave to rest for 5 minutes before serving with a large spoonful of the juices from the casserole dish.

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