Roasted Haunch of Venison Recipe
Serves 6
Address
Crab Farm
Shapwick
Blandford
Dorset
DT11 9JL
Ingredients
900g-1.35kg/2½ – 3lb boned haunch of venison
For the marinade:
1 clove of garlic, crushed
50g/2oz onion, chopped
50g/2oz celery, chopped
50g/2oz carrots, chopped
110g/4oz wild mushrooms, sliced
8 peppercorns
1 bay leaf
275ml/½pt red wine
275ml /½pt water
For roasting:
8 slices streaky bacon
A bulb of garlic, separated into cloves, but not peeled
A handful of shallots, peeled
Method
Leave the haunch of venison in the marinade in the fridge for two days.
Cover the haunch with the slices of bacon. Please in a deep roasting dish and pour in the marinade. Toss in the garlic and shallots. Cover the roasting dish with tin foil and seal tightly.
Cook for one-and-a-half to two hours. About 10 minutes before the end of the cooking time, remove the foil so the bacon can crisp up.
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Leave to stand for 15 minutes before carving into fairly thickish slices. Serve with the roasted winter vegetables.
All products are from local Dorset farms
and carry the “Direct from Dorset” logo *
* Except for Goat, Wild Boar and Grouse which we source as locally as possible.
Subject to Availability
Prices may vary from those shown on this web site
Orders Phone : 07979 954187
e-mail : christory@crabfarms.co.uk
