Roast Haunch Of Venison Recipe

Summary

Cooking Time10 MinDifficulty LevelEasy
Health IndexAverageServings4
CourseMethod
Main Ingredient

Ingredients

 Bacon slices4
 Carrot1
 Onions2
 Venison haunch1 3⁄4 Pound
 Oil1⁄2 Cup (8 tbs)
 Celeriac1 Cup (16 tbs), chopped
 Salt1⁄2 Teaspoon
 Paprika pepper1 Teaspoon
 Lemon juice2 Teaspoon
 Orange juice3 Tablespoon
 Red currant jelly3 Tablespoon
 Grated orange rind1
 Half and half1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 657 Calories from Fat 359

% Daily Value*

Total Fat 41 g62.5%

Saturated Fat 8.4 g42.2%

Trans Fat 0 g

Cholesterol 146.6 mg

Sodium 357.7 mg14.9%

Total Carbohydrates 25 g8.2%

Dietary Fiber 3.3 g13.3%

Sugars 10.5 g

Protein 51 g102.7%

Vitamin A 69.3% Vitamin C 40.2%

Calcium 11.3% Iron 4.8%

*Based on a 2000 Calorie diet

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.
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