Recipe of Ultimate Haunch of venison oven roast

Haunch of venison oven roast.

Haunch of venison oven roast

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, haunch of venison oven roast. It is one of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.

Haunch of venison oven roast is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it's fast, it tastes yummy. They're nice and they look fantastic. Haunch of venison oven roast is something that I've loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can cook haunch of venison oven roast using 18 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Haunch of venison oven roast:

{Prepare 2 kg of haunch of venison.
{Prepare 3 of carrots.
{Make ready 3 of celery stalks.
{Make ready 1 of onion.
{Get 3 of garlic cloves.
{Take 6 of bay leafes.
{Make ready 10 of pieces of allspice.
{Get 1 tbsp of tomato paste.
{Get 10 of prunes.
{Get 1 of bottle of spiced redwine.
{Make ready 1 of glass of redwine.
{Get 1/2 liter of stock (vegetable or venison).
{Take 100 ml of cream.
{Make ready 100 grams of fat.
{Prepare 1 of flour or starch.
{Prepare 1 of salt.
{Take 1 of pepper.
{Get 1 of venison-spice.

Steps to make Haunch of venison oven roast:

On the day before: Bone the haunch of venison. Preheat oven to 220 °C. Roast the bones in a casserole about 20 min in the oven. After that reduce heat to 160 °C and add 3 carrots, 3 celery stalks, 3 garlic cloves and the onion, chopped in big chunks. Put tomato paste in as well. Let it roast about 15 min. At least put the glass of wine, stock, 5 pieces of allspice, 3 bayleafes and the prunes in and let it cook about 2 h. Pour the liquid through a siff in a cooking pot and leave for next day..
While you are reducing the sauce in the oven, bind the haunch with butchers string and put it in a bowl..
Put the spiced wine in a cooking pot on the oven. Slice the celery and carrots and add them to the wine. Put remaining allspice, garlic and bayleaves in as well. Let it cook about 30 min and let it cool down. Once cooled, add to the haunch, put a lid on the bowl and leave it in the fridge til next day..
Preheat oven to 200 °C. Take the haunch out of its marinade and dry it. Put it in a roasting tray, add salt and some fat (butter or oil, as you like) and put it in the oven gor 25 min. Then reduce heat to 90 °C and let it cook about 3 h (should be about 70 °C in the middle of the haunch).
About 1/2 h before the haunch is ready, put the sauce on heat and let it reduce. When the haunch can be taken out, let it rest in foil for at least 20 min. Put cream in the sauce and taste it with salt, pepper and venison-spice. Thicken the sauce with flour or starch ..
Enjoy! Potato dumplings fit well..

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