Braised Haunch of Venison RecipeOrigin: Britain Period: Traditional |
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This is my own recipe for a braised haunch of venison, which I invented as a surprise for my father's birthday. Venison is a very dry meat and needs to be treated with respect otherwise you will end-up with a tough and flavourless mass. Ingredients:
1 boneless haunch of venison (about 5kg) Braised Haunch of Venison Preparation:Method:Take the venison haunch and layer the bay leaves, thyme and rosemary over the meat. Cover with the streaky bacon (these provide fat so the meat does not dry out) then place on a trivet or wire rack in a lidded roasting or braising dish. Add the port, red wine, garlic, peppercorns, allspice and juniper along with the gin. Place in an oven pre-heated to 180°C and roast for 90 minutes. When cooked (the meat will be medium rare, but will not be pink as it has been steamed) remove the meat from the pan and set aside (covered with aluminium foil) to rest for 15 minutes. Pour the pan juices through a sieve into a saucepan. Mix the cornflour with 2 tbsp water to a smooth paste and add to the juices. Bring the mixture to a simmer and cook until the gravy has thickened slice the venison and serve accompanied with the gravy. |
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