Pitscandly Roasted Venison Haunch

A Roasted Venison Haunch is a delicious alternative to the traditional Sunday Roast - give it a try!

Roasted Pitscandly Haunch of Venison (800g – 1kg serves around 6)

1 boned and rolled haunch roast

Olive oil and Balsamic Vinegar

Herbs – either mixed or Rosemary

A handful of diced chorizo

3 Carrots cut into chunky batons and 2 more carrots diced

3 Parsnips cut into chunky batons

2 red onions 1, diced and 1 halved across the way

4 celery stalks, diced

6 cloves of garlic

300ml venison or beef stock

Salt and Pepper

1.      Put a good slug of olive oil in the base of a large roasting tray and fry the onions and chorizo until the oils are released then scatter in the carrots and parsnips.  Place the halved onions in the middle of the dish together.

2.      Rub olive oil over the haunch, pierce the haunch and insert the garlic all over, scatter on the herbs, rub in a good slug of Balsamic and place in the dish on top of the chunky vegetables and add the diced ones on top.  Add pepper.

3.      Place in a hot (220) oven for around half an hour.  Take out the meat, baste with the juices, add the stock and then place in a cooler oven (180) for around 45 mins to an hour depending on how rare you prefer your meat. 

4.      Leave to rest for 20 mins covered in foil then carve and enjoy!