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Roast Venison Haunch – A Traditional UK Delicacy

Roast venison with herb-crusted vegetables
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5 from 2 reviews

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.

Ingredients

Scale

  • 1 Venison Haunch (about 2-3 kg)

  • 2 tbsp Olive Oil

  • 3-4 Garlic Cloves (finely chopped)

  • 2 tbsp Fresh Rosemary (chopped)

  • 1 tbsp Fresh Thyme (chopped)

  • 2 tbsp Dijon Mustard

  • 1 tbsp Honey

  • 1 tsp Ground Black Pepper

  • 1 tbsp Sea Salt

  • 1 cup Red Wine (optional, for basting)

  • Vegetables for roasting: Carrots, onions, and parsnips (optional)

  • 2 tbsp Butter (for basting)

Instructions

Step 1: Preparing the Venison Haunch

  1. Preheat your oven to 180°C (350°F).

  2. Pat the venison haunch dry with paper towels to remove excess moisture.

  3. Rub the haunch with olive oil to coat it evenly.

  4. In a small bowl, combine the garlic, rosemary, thyme, Dijon mustard, honey, black pepper, and sea salt. Stir until the ingredients form a paste.

  5. Massage this herb mixture all over the venison haunch, ensuring every part is covered.

Step 2: Roasting the Venison Haunch

  1. Place the seasoned venison haunch in a roasting tray. Optionally, add vegetables like carrots, onions, and parsnips around the meat.

  2. 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).

  3. Baste the venison with red wine or the pan juices every 30 minutes to keep it moist and flavorful.

Step 3: Resting and Serving

 

  1. 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.

  2. Carve the venison into thin slices.

  3. Serve with your roasted vegetables, mashed potatoes, or a rich gravy. For an extra touch, drizzle with the pan juices.

Notes

  • Herb Variations: You can mix up the herbs by adding fresh thyme, sage, or oregano for a different flavor profile.

  • Spice it Up: Add a dash of cayenne pepper or smoked paprika to the herb paste for a subtle kick.

  • Substitute for Red Wine: If you prefer not to use alcohol, substitute beef broth or vegetable broth for basting.

  • 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

Find it online: https://www.dietfoodrecipes.co.uk/roast-venison-haunch-a-traditional-uk-delicacy/