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