If you’re looking to elevate your Sunday roast or impress your guests at your next dinner party, then this Roast Venison Haunch is a classic British dish that brings a rustic, hearty flavor to your table. Venison, the meat of wild deer, offers a rich, gamey flavor that makes it stand out from the usual beef or lamb roasts.Not only does it bring a unique taste to the table, but venison is also a leaner meat option, rich in protein, iron, and essential nutrients, making it a healthier alternative to more common red meats. Roasting the venison haunch ensures that the meat stays juicy and tender, infused with aromatic herbs and spices. Whether you’re celebrating a special occasion or simply indulging in a hearty meal, this dish will certainly leave a lasting impression.Simply print the recipe and follow the clear instructions to prepare a delicious Roast Venison Haunch then enjoy..
PrintRoast Venison Haunch – A Traditional UK Delicacy
Enjoy a delicious and healthy Roast Venison Haunch, perfect for special occasions. Tender and flavorful, this venison roast is packed with rich gamey flavor and nutrients.
- Prep Time: 15
- Cook Time: 120
- Total Time: 2 hours 15 minutes
- Yield: 6-8 1x
Ingredients
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1 Venison Haunch (about 2–3 kg)
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2 tbsp Olive Oil
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3–4 Garlic Cloves (finely chopped)
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2 tbsp Fresh Rosemary (chopped)
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1 tbsp Fresh Thyme (chopped)
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2 tbsp Dijon Mustard
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1 tbsp Honey
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1 tsp Ground Black Pepper
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1 tbsp Sea Salt
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1 cup Red Wine (optional, for basting)
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Vegetables for roasting: Carrots, onions, and parsnips (optional)
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2 tbsp Butter (for basting)
Instructions
Step 1: Preparing the Venison Haunch
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Preheat your oven to 180°C (350°F).
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Pat the venison haunch dry with paper towels to remove excess moisture.
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Rub the haunch with olive oil to coat it evenly.
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In a small bowl, combine the garlic, rosemary, thyme, Dijon mustard, honey, black pepper, and sea salt. Stir until the ingredients form a paste.
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Massage this herb mixture all over the venison haunch, ensuring every part is covered.
Step 2: Roasting the Venison Haunch
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Place the seasoned venison haunch in a roasting tray. Optionally, add vegetables like carrots, onions, and parsnips around the meat.
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Roast in the preheated oven for about 1.5 to 2 hours, depending on the size of the haunch and your preferred doneness (internal temperature of 60-65°C / 140-150°F for medium-rare).
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Baste the venison with red wine or the pan juices every 30 minutes to keep it moist and flavorful.
Step 3: Resting and Serving
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Once the venison is done, remove it from the oven and allow it to rest for at least 15 minutes. This helps the juices redistribute for tender slices.
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Carve the venison into thin slices.
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Serve with your roasted vegetables, mashed potatoes, or a rich gravy. For an extra touch, drizzle with the pan juices.
Notes
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Herb Variations: You can mix up the herbs by adding fresh thyme, sage, or oregano for a different flavor profile.
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Spice it Up: Add a dash of cayenne pepper or smoked paprika to the herb paste for a subtle kick.
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Substitute for Red Wine: If you prefer not to use alcohol, substitute beef broth or vegetable broth for basting.
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Serving Suggestions: Pair the venison with roasted root vegetables like sweet potatoes or a green salad with a tangy vinaigrette to balance the richness.
Nutrition
- Serving Size: 4-6
- Calories: 350
- Sugar: 2g
- Fat: 15g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 50g
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