Details
Cooking instructions:
Wrap in foil and cook in a hot oven. Best served rare. Serve with a jus made with port and redcurrant jelly.
If you prefer your venison well done, pot roasting is ideal. Saute root vegetables (carrots, onions, swede, parsnips etc) in a little hot oil a heavy based casserole. Add the venison haunch and sear on all sides. Add thyme leaves, and pour in approx 2 glasses of red wine, season well. Cover with a lid and cook in a medium (180degrees C, 160 degrees C Fan oven) for approx 20 minutes per lb. Check every 15 minutes, and add more wine if the cooking liquid is drying out.
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