Why roast haunch of venison is so popular
Roast Haunch of Venison is much leaner than most other red meats which makes it a lighter option for a heavy meal. It contains a lot of iron and protein which is good for a balanced diet. The haunch is a large muscle that stays juicy if you do not overcook it. It looks impressive on the table and is perfect for feeding a group of friends or family.
Follow these simple steps for roast haunch of venison
Preparation: Take the meat out of the fridge at least thirty minutes before you start. This helps the venison cook evenly all the way through. Finely chop the garlic and rosemary then mix them in a bowl with the olive oil and pepper. Rub this mixture over the entire surface of the meat and let it sit.
Searing: Preheat your oven to 220C to get it nice and hot. Place the venison in a roasting tin and put it in the oven for fifteen minutes. This initial high heat creates a brown crust on the outside of the meat. Pour the beef stock into the bottom of the tin after the first fifteen minutes are up.
Roasting: Lower the oven temperature to 180C to finish the cooking process. Roast the meat for a further forty five minutes if you want it to be medium rare. Use a meat thermometer to check the internal temperature reaches about 54C for the best results. Every oven is slightly different so keep an eye on the time.
Resting: Remove the tin from the oven and move the meat to a warm plate. Cover it loosely with foil and let it rest for twenty minutes before you try to slice it. This allows the juices to settle back into the meat so it stays moist. Carve the venison into thin slices and serve it with the juices from the pan.
The best tips for roast haunch of venison
Roast Haunch of Venison is very lean so it can dry out quickly if it stays in the oven too long. Always use a meat thermometer to be sure of the internal temperature. If you want a richer flavour you can use red wine instead of stock in the roasting tin.
Letting the meat rest is the most important part of the whole process. Cutting it too soon will cause all the tasty juices to run out onto the board. Make sure to slice against the grain of the meat to ensure every piece is tender. Serve it on warm plates so the meat does not go cold too fast.
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