Rather than spending your time wrestling a turkey in the kitchen on Christmas Day, why not enjoy your day with your loved ones, and cook a delicious roast venison haunch? Lean, flavourful, festive, impressive and best of all - on the table in an hour and a half!
Serves: 4
Time: 1 hr 30 minutes
Ingredients
450g bunch beetroot
2 bay leaves
½ tsp dry thyme (1 tsp fresh)
800g venison haunch joint (from our Seasonal Venison Box)
1 red onion, chopped finely
2 garlic cloves, chopped
150ml port
4 juniper berries
500ml beef stock
2 tbsp redcurrant jelly
800g celeriac, peeled & chopped
1 tsp horseradish
4 tbsp double cream
300g spinach
Method
- Preheat oven to 180ᴼC fan/GM6
- Peel the beetroot, chop in to 1cm wedges, place in a baking tray with bay leaves, thyme and 75ml boiling water. Cover with foil and roast for 30 minutes
- Meanwhile, sear the joint for 2 minutes on each side, then place in another tray. Add a knob of butter and the onions to the pan and cook until soft, then add the garlic and cook for 1 minute more
- Add the port, berries, stock and jelly to the pan, heat and mix well then pour over the venison
- Add venison to the oven and roast with the beetroot for another 30 minutes, then rest the meat for 5 -10 minutes before serving
- Boil the celeriac until soft, then mash with the cream, horseradish and salt and pepper to taste
- Make a gravy with the venison juice
- Wilt the spinach with a little olive oil and serve all together
Our seasonal venison meat box includes lean, richly flavoured sustainable venison straight from our Oxfordshire farm. For special meals, there’s a large roasting joint and succulent venison steaks. For everyday cooking, lean mince, sausages, meatballs and easy diced venison. Great value for filling the freezer for all occasions.