ROAST HAUNCH OF VENISON WITH ROSEMARY
Serves 6 People
Try this for a Sunday roast instead of the usual joint. The sweetness of the root vegetables perfectly complements the rich Venison, perfumed with rosemary.
1 boned and rolled haunch roast of Venison (750g -1kg)
3 tbsp. olive oil
grated zest and juice of 1 lemon
2 tbsp. chopped fresh rosemary, plus 20 small sprigs of fresh rosemary
2 carrots, peeled and cut into large dice
2 parsnips, peeled and cut into large dice
2 large mild onions, peeled and sliced
2 potatoes, peeled and cut into large dice
300ml game or beef stock
salt and freshly ground black pepper
Place the Venison in a non-metallic dish. Pierce the Venison trough the netting in twelve places with a small sharp knife.
Mix the olive oil, lemon zest and 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.
The next day, preheat the oven to 230C/450F/Gas Mark 8. Insert 12 small sprigs of fresh rosemary into the slits. Weigh the Venison and calculate the cooking time, allowing 15 minutes per 450g for MEDIUM Venison and 20 minutes for WELL DONE.
Scatter the carrots, parsnips, potatoes and onion with the remaining sprigs of rosemary over the base of a very large roasting pan. Lift the Venison out of the marinade and place on top of the vegetables. Pour over any remaining marinade.
Put into the oven for 15 minutes to seal and brown, then turn down the heat to 200C/400F/Gas Mark 6 and add 300ml game or beef stock. Roast for the calculated time, basting frequently with the juices in the pan.
When the Venison is cooked, transfer to a serving dish, cover loosely and allow to rest for 15 minutes in the cooled switched-off oven. This will make it easier to carve and re-distribute the juices throughout the Venison. Transfer the vegetables to a serving dish and keep warm. Carve the Venison into generous slices and serve with the vegetables.