Hampshire Game Wild Venison Boneless Haunch 750g

Keep refrigerated between 0 C to +4 C, once opened use within 24 hours. If freezing, do so on the day you buy it and use within one month.
Defrost thoroughly in fridge before cooking. Do not re-freeze after thawing and use within 24 hours.

Recipe:

Venison Haunch Joint.

1 venison haunch joint,
Salt and black pepper,
6 fresh bay leaves,
3 large sprigs thyme or rosemary,
Streaky bacon.

For the gravy:
½ glass red wine,
250 ml chicken, beef or game stock,
Redcurrant jelly.

Method:
Preheat the oven to 220 C/425 F/gas mark 7.
Season the joint, and lay the bay leaves and thyme or rosemary over the meat.
Place the bacon over the herbs, covering the meat.
Place the joint in a large roasting tray if it is under 2 kg, roast for 20 minutes, or 30 minutes if it's over 2 kg.
Turn down the oven to 170 C/325 F/gas mark 3 and roast for a further 12 minutes per 500 g of meat. This should give you medium-rare meat: just pink in the middle. Reduce the cooking time to 10-12 minutes per 500 g if you prefer it rarer.
Remove the meat from the tin, cover with foil and leave in a warm place to rest for 20 minutes.
While the meat is resting, make the gravy.
Skim off any fat from the juices in the roasting tin, then put the tin over a low heat, add the wine to deg-laze, stirring well and scraping up all the bits of caramelized meat stuck to the bottom of the tin.
Add the stock and boil to reduce and concentrate the sauce.
When the gravy has reached your required level of intensity, season and stir in a little red currant jelly.
Serve with seasonal vegetables.

Warning: This product may contain lead shots

Hampshire Game