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Basic Roast Venison Haunch

Serves 6-8

Pre-heat the oven to gas mark 4, 350°F (180°C).

2-3kg/4-6lb Venison Haunch Joint
Sheet of oiled foil

Basic Marinade:
Red Wine
Olive Oil
Black Pepper
Juniper Berries

Pour marinade over meat and baste at intervals. Leave it overnight or from 3-12 hours, depending on how well organised you are.

When ready for cooking, lift from the marinade and place onto oiled foil, keeping the juniper berries on the meat. Wrap in a loose parcel and roast it in a slow to medium oven allowing 20 minutes for every 0.5kg or 1lb.

When serving, use all the meat juices together with the marinade for the gravy. Serve with rowanberry jelly or redcurrant jelly.

Make sure the plates are really hot - venison has almost no fat and cools very quickly.

Source: Top Rack Venison