Roast Venison

Roast Venison, served rare, potato puree, garlic confit, wild mushrooms, roast onion, chard, roast bone marrow and red wine sauce

We buy haunches of Scottish venison. They are large 5-7kg joints and can be butchered into individual muscles. These give you great roasting joints for 2-4 or can be cut into individual steaks. The trim from the haunches makes great stewing meat.

When making a stew, don’t forget venison is lean so add 25% belly pork to your venison. This adds some fat to the mix and stops the venison drying out. Do not add too much red wine as this will also dry out the venison.

I have included a recipe here for venison stew

Serves: 6

Ingredients

Method

  1. If you have bought a whole haunch and are going to butcher it yourself, make sure you have a sharp boning knife.
  2. Butcher the haunch into individual muscles, to give you two or three roasting joints. Tie them up for even cooking. Trim the rest of the meat from the haunch removing any sinew. Reserve the bone and sinew for stock, the trimmed meat for a stew and the joints for roasting or steaks.
  3. If you don’t fancy this buy a ready rolled joint or a boned and rolled saddle. Allow 250-300g per person
  4. Take your joint out of the fridge ideally the night before you are going to cook it, ie for at least 12hours
  5. Rub the joint with fat, mustard and salt and pepper
  6. Sear the joint all over until very black and caramelized all over, roast at 180 until it reaches an internal temperature of 45, rest in clingfilm. This will probably take about 8minutes for every 500g of meat.
  7. Whilst the joint is roasting make your mash
  8. Boil the potatoes till tender (15minutes) test with a knife
  9. Drain the boiled potatoes, return to the pan and dry them over a low heat.
  10. Fold in the butter with a spatula season well and keep warm till needed
  11. You can put the puree in a piping bag if you want and pipe it onto the plate for a nice effect.