Roast Haunch of Venison
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
10 people
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Calories
301 kcal
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Course
Main Course
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Cuisine
Italian
Roast Haunch of Venison
Description
The recipe centers on a 4 to 6 pound venison roast that is salted well in advance to enhance flavor and tenderness. After bringing to room temperature, it is browned in olive oil to develop a crust before slow roasting at 325°F until it reaches an internal temperature around 130°F, ensuring medium-rare doneness. The resting period allows juices to redistribute, delivering a tender, juicy roast with a robust game meat character.
The accompanying sauce is prepared in the pan drippings with a roux made from flour, to which minced aromatics and herbs are added, including rue and lovage or their substitutes. Sweet wine and a touch of fish sauce and honey create a balance of sweetness, acidity, and umami that complements the savory roast without overpowering it. Garlic adds a pungent note that blends with the herb paste.
This venison roast makes an excellent centerpiece for a special occasion or hearty family meal. It pairs well with roasted root vegetables or mashed potatoes to absorb the sauce and highlight the rustic flavors. The sauce can be spooned generously over the slice of venison for a flavorful experience.
The note suggests browning the venison on a grill as an alternative to a pan, which could add a smoky nuance. Resting the meat is emphasized for texture and juiciness. Using an internal thermometer is recommended to avoid overcooking given venison's lean nature.
Ingredients
- 4 to 6 pound venison roast
- salt
- black pepper
- 3 tablespoons olive oil
- 1 teaspoon rue minced (If you can't find rue, use rosemary
- 1 tablespoon lovage minced (If you can't find lovage, use celery leaves
- 1 tablespoon oregano minced
- 1 tablespoon mint minced
- 1 tablespoon parsley minced
- 2 cloves garlic
- 2 tablespoons flour
- 1 onion medium, white or yellow, minced
- 1 teaspoon fish sauce Thai
- 1 tablespoon honey
- 1 cup sweet wine
Instructions
- Salt venison roast about 12 hours. Take it out of the fridge 30 minutes before cooking. Preheat oven or pellet smoker to 325°F.
- In a pan, add olive oil, then brown venison on all sides. When browned, place in an ovenproof roasting pan in oven, ideally on a roasting rack. How long depends on the roast. If you have an internal probe thermometer, insert it into the thickest part of the roast. Pull the meat when it hits about 130°F or even a little less. Set the meat on a cutting board to rest, and grind black pepper over it.
SAUCE
- While the venison is cooking, in a mortar and pestle, mash all the herbs together with the garlic and a pinch of salt until it's a paste. You could also use a food processor.
- When the roast is resting, add flour to the pan to make a roux. Stir and cook over medium heat until its tan-to-brown. I put the pan on the stovetop over two burners set on medium low for this.
- Add the onion and cook until it's translucent. Add sweet wine and stir it into the roux, which will seize up a bit. If it's too thick, add some water or stock. Reduce heat to medium, add fish sauce, honey, then the herb-garlic mixture. Let it cook down. The sauce should be the consistency of melted ice cream. Think turkey gravy. Taste to adjust for seasoning; fish sauce is very salty, so you will probably not need more salt.
- Slice the roast thinly, lay down sauce, and serve.
Notes
- Browning the venison on a grill before roasting can add a smoky flavor dimension to the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Calories | 301kcal | 15% |
| Carbohydrates | 8g | 3% |
| Protein | 35g | 70% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 129mg | 43% |
| Sodium | 158mg | 7% |
| Potassium | 540mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 162IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 32mg | 3% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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