Roast Venison Haunch with Beetroot and Celeriac


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

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


  1. Preheat oven to 180ᴼC fan/GM6
  2. 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
  3. 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
  4. Add the port, berries, stock and jelly to the pan, heat and mix well then pour over the venison
  5. Add venison to the oven and roast with the beetroot for another 30 minutes, then rest the meat for 5 -10 minutes before serving
  6. Boil the celeriac until soft, then mash with the cream, horseradish and salt and pepper to taste
  7. Make a gravy with the venison juice
  8. 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.