Haunch of Venison with Maderia Sauce RecipeOrigin: Britain Period: Traditional |
Ingredients:
1 hauch of venison (about 5kg) boned and rolled 
Haunch of Venison with Maderia Sauce Preparation:Method:In a large roasting pan, brown the venison on each side until nicely coloured. Season the meat well then set aside to rest. Next roughly chop the vegetables, add them to the roasting pan and cook them off in the pan juices until nicely caramelized. Add the vinegar and stir the vegetables continually until the liquid has evaporated completely. At this point add the Madeira and cook until it has reduced to a syrupy consistency. Next add the red wine and cook it for 10 minutes or until the alcohol contained has evaporated, then add the stock and the meat. Transfer the meat back to the roasting dish and cover with a lid (or with foil). Place in an oven pre-heated to 180°C and cook the meat for 20 minutes per kilo for a rare roast (ad an additional 50 minutes to the cooking time for a medium roast). At the end of this cooking time cooking set the meat aside to rest. Pass the cooking liquid trough a sieve and reduce it to 1/3. Rectify the seasoning, whisk the butter into the sauce and serve as soon as possible. Find more Christmas Recipes Here |
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Other recipes with venison and madeira as primary ingredients: Venison Stew Rehschmortopf Haunch of Venison with Maderia Sauce Venison with Gin-flavoured Sauce Venyson in Broth Roast Grouse Saws Madeira Venison Medallions with a Juniper Sauce and Creamed Mushrooms Salt Venison Venyson Y-bake Shin of Venison Braised in Wine Roo Broth Collared Venison Venison with Chanterelles in a Cream Sauce Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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