1kg deboned venison haunch
2 cloves of garlic
1 tbsp juniper berries
2 tbsp thyme leaves, plus extra sprigs for garnish
2 tsp fennel seeds
3 tbsp olive oil
5 red onions, chopped into quarters
2 tsp honey
500ml red wine
2 bay leaves
1 tbsp whole grain mustard
sea salt and black pepper
Remove meat from the fridge and let it rise to room temperature. Preheat the oven to 200°C/gas mark 6.
Roughly chop the garlic, then, in a pestle and mortar, blend it with the juniper berries, thyme and fennel seeds. Mix with 2 tbsp of the oil. Coat the haunch with the mixture and set aside until needed.
In a large roasting pot, heat the remaining oil on the hob and add the red onion. Sauté for 5 mins, then mix in the honey. Pour in 300ml water and the wine. Add the bay leaves and mustard. Bring to the boil then simmer for 15 mins. Take off the heat and season. Allow to cool.
Place the venison onto the onion mixture and cover with a lid or tin foil. Roast in the oven for 1 hr, basting occasionally. Remove the lid or foil and cook for a further 20 mins. Place the haunch on a serving plate and allow to rest for 10 mins, covered with tin foil.
In a small pan, simmer the onions and juices from the roasting potfor 5 mins, until thickened. Serve with the rested meat, garnished withthe thyme sprigs.
Other venison recipes from our Jan/Feb 2016 issue:
• Venison liver and onions
• The perfect venison steak
• Stuffed hind shin stew
• Venison pie
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