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Thread: What to do with leftover roe haunch?

  1. #1

    What to do with leftover roe haunch?

    Hi all,
    Beautiful rare roe haunch for lunch yesterday and about a 1/4 of it was not eaten. What's the best thing to do with this? Of course the best answer is 'eat it all in the first place' but we were all about to burst. I've reheated it before and it seems to go a bit dry (although still very tasty). Any venison leftover ideas appreciated.

  2. #2
    Turn it into a venison goulash with some dumplings. Slow cook it with your choice of trimmings and slow cook it.

  3. #3
    +1 for above. I sometimes make a venison & apricot tagine or a beer & treacle stew with the left-overs, both very slow cooking dishes.
    Last edited by McKenzie; 28-12-2015 at 15:43.

  4. #4
    Redcurrant jelly and venison sandwiches.............proper ansum!!

  5. #5

  6. #6
    Mince it and make a stalkers pie

  7. #7
    Quote Originally Posted by 2130martin View Post
    Redcurrant jelly and venison sandwiches.............proper ansum!!

    Or turn it into stroganoff if there is enough.

  8. #8
    Use it in a pie. That's what I am doing tomorrow.
    Quid enim proderit Homini si lucretur Mundum totum et detrimentum faciat Animae suae?

  9. #9
    Turn it into crispy shredded venison for something different I love it taste great and fresh

    • Ingredients

    • 1 egg, beaten
    • 2tbsp cornflour
    • 2tsp Chinese five spice powder
    • 200g (7oz) leftover roast beef fillet, sliced
    • 1tbsp sugar
    • 3tbsp rice wine vinegar
    • 2tbsp soy sauce
    • 100ml (3 1/2oz) vegetable oil
    • 1 carrot, sliced into thin strips
    • 1 red pepper, thinly sliced
    • 15g (1/2oz) fresh root ginger, peeled and finely chopped
    • 2 spring onions, diced
    • 1 red chilli
    • 150g (5oz) straight to wok medium noodles

    Mix together the egg, cornflour, five spice powder and 2 pinches of salt in a medium bowl. Add the sliced thinly venison and turn to coat thoroughly.
    In a small bowl, combine the sugar, rice wine vinegar and soy sauce. Set aside.
    Heat the oil in a wok or large non-stick frying pan. Fry the venison in a few batches for 3 minutes per batch. Remove with a slotted spoon and drain on kitchen paper.
    Once all the venison is cooked, add the carrot and pepper to the wok and stir fry for 3 minutes. Then add the ginger, spring onions and red chilli. Cook for a further minute, add the soy sauce mixture and simmer for a minute. Now add the venison and noodles, stir until heated right through. Serve immediately.

  10. #10
    Friends queue up for my Stalkers pie using the following simple Gordon Ramsey recipe. Alternatively, my wife does a mean roe haunch roast, simply slow roasting the haunch overnight and serving with standard roast potatoes and veg.

    Click image for larger version. 

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    Venison Cottage Pie
    Gordon Ramsay

    Serves 4
    I’ve updated this family favourite by using venison instead of beef and adding swede to the potato. Leave the topping to cool before beating in the egg yolks, then you can assemble the pie, cover and chill for up to three days in the fridge.
    2 tbsp olive oil, plus extra for drizzling
    Sea salt and freshly ground black pepper
    500g venison, cut into small dice
    1 large onion, finely chopped
    1 large carrot, peeled and finely grated
    2 garlic cloves, finely chopped
    2 tbsp Worcestershire sauce
    1 tbsp tomato purée
    3 rosemary sprigs, leaves finely chopped
    6 juniper berries, crushed
    250ml red wine
    2 tsp plain flour
    300ml beef stock

    for the topping
    500g Desirée potatoes
    350g swede
    50g butter
    Parmesan, for grating
    2 large egg yolks

    Heat the oil in a large pan until hot. Season the venison and fry in the oil over moderate to high heat for 7-8 mins until evenly browned. Add the onion, carrot and garlic to the venison and stir frequently for another 4-5 mins, until the vegetables begin to soften.

    Add the Worcestershire sauce, tomato purée, rosemary and juniper and cook for another 1-2 mins, stirring constantly. Pour in the red wine and let it boil until it is almost totally reduced. Stir the plain flour into the venison mixture and cook for a further 1-2 mins. Slowly pour in the beef stock while stirring, then bring to the boil. Simmer for about 20 mins, until the venison is tender and the sauce has thickened.

    Meanwhile, peel and cut the potatoes and swede into large, equal-sized chunks. Boil the vegetables in salted water until tender. Drain well, then return to the hot pan over a low heat to dry out briefly. Mash the potatoes, swede and butter together, then mix in 2 tablespoons of grated parmesan and season well to taste. Finally, beat in the egg yolks and set aside.
    Preheat the oven to 200C/Gas 6. Spoon the venison mixture into the bottom of a large oven-proof dish, about 1 litre in volume. Spoon the potato and swede mash on top, starting from the outside and working your way into the middle. Fluff up the mash with a fork to make rough peaks, then sprinkle over some black pepper and extra parmesan. Drizzle with a little olive oil and bake for 20-25 mins, until bubbling and golden brown.

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