haunch of venison (roe)

[pigeon-richardwall]

got a nice roe haunch of venison to day from aa freind and was wondering if anyboady had a really good recipe.........?

[kent]

Sear it off in the roasting tray or similar in a little oil. Then coat it in crushed black pepper, sea salt and lots of fine chopped fresh rosemary (cover totally in foil). Cook in oven at a fairly high temp and remove while you can still get a little blood out of its centre section on probing with a scewer or thin bladed knife. Rest it in the foil for as long as it was in the oven, carve and enjoy

[henry d]

Similar to the above, however, insert a knife tip into the meat at 1" intervals and stuff a sliver of garlic and 3-4 leaves of rosemary into them. It`s a bit of a faff, but worth it !

 

[John_R]

You don't have to do the whole thing at once either. You can bone the joint, and separate muscle groups, such as the large topside which slices into nice little steaks.

 

Or remove the smaller muscles after boning, roll the topside back up with the muscle that attaches to it (sprinkle herbs and pepper before rolling) and that'll give you a smaller roasting joint that can cook in under an hour.