Roast Haunch Of Venison Recipe
Ingredients
| Bacon slices | 4 | |
| Carrot | 1 | |
| Onions | 2 | |
| 1 3/4-lb piece haunch of venison | ||
| Oil | 1/2 Cup (16 tbs) | |
| Celeriac | 1 Cup (16 tbs), chopped | |
| Salt | 1/2 Teaspoon | |
| Paprika pepper | 1 Teaspoon | |
| Lemon juice | 2 Teaspoon | |
| Orange juice | 3 Tablespoon | |
| Red currant jelly | 3 Tablespoon | |
| Grated rind of 1 orange | ||
| Half and Half | 1 Cup (16 tbs) | |
Directions
Dice the bacon; slice the carrot and the onions.
Lightly brown the meat in a flameproof casserole in the oil on all sides, with the bacon, carrots, onions and celeriac.
Cover and roast in a moderately hot oven (400° F) for 45 minutes-1 hour.
Arrange the venison on a serving dish.
Add the salt, paprika, lemon and orange juices, red currant jelly and orange rind to the casserole.
Bring to the boil, scraping up the sediment.
Strain into a saucepan, check the seasoning and stir in the cream.
Reheat, but do not allow to boil, then pour around the venison.
Serve with pasta.
Lightly brown the meat in a flameproof casserole in the oil on all sides, with the bacon, carrots, onions and celeriac.
Cover and roast in a moderately hot oven (400° F) for 45 minutes-1 hour.
Arrange the venison on a serving dish.
Add the salt, paprika, lemon and orange juices, red currant jelly and orange rind to the casserole.
Bring to the boil, scraping up the sediment.
Strain into a saucepan, check the seasoning and stir in the cream.
Reheat, but do not allow to boil, then pour around the venison.
Serve with pasta.
Chef
