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Venison Haunch with Rich Orange Sauce

Serves 6-8

1 Venison Haunch (1.5-2kg / 3-4lb)
4 Oranges
1 Tbsp Clear Honey
1 Tbsp Red Wine
1 Tbsp Crushed Juniper Berries
Cooking Oil
150ml Water or Game Stock

Basic Marinade:

Red Wine
Olive Oil
Juniper Berries
Black Pepper

Marinade the venison overnight in the basic marinade.

Lift from marinade and roast in a loose parcel of oiled foil for about 1.5 hours. When cooked, squeeze the juice from one orange over the joint and keep warm.

While the meat is roasting, prepare the sauce. Coarsely chop 2 oranges and add to the stock and wine in a small saucepan. Add the crushed juniper berries and simmer gently for about 20 minutes. Pour in the honey and boil fiercely for 30 seconds to reduce slightly. Strain through a sieve and keep hot in a sauce boat.

Serve the joint on a large hot dish garnished with orange slices and with the orange sauce served seperately.

Source: Top Rack Venison