JUST A HAUNCH OF RED AT XMAS!.
Take said haunch about 4 kg 10lb and peel it back , as you would jerky,
For those that dont, know !!! learn!
This is a whole haunch red stag! Break it down into the 3 muscle areas!RUMP , TOPSIDE , SILVERSIDE , that's what I have been told!!! ( correct me )
This case I selected the Silver side ! whats in a name eh!! Back Muscle LEG! 8) GIVE IT A LATHERING , OF JUNIPER BERRIES X 6 CRUSHED , Black pepper , FRESH THYME , ORANGE LEMON AND FORBID COMMON!!!. ( THYMES THAT IS) all from my front garden dried cranberries, a lot of chopping !!
Roll and tie said beast with all the smatterings! !. Wrap the Joint in Smoked dry cured ham , followed by smoked streaky bacon finished soon
Burnish with BAY LAURILIS(just being posh) also from my garden, -PUT BAY LEAVES BEFORE HAM , my cock up
smother in posh ham this case DRY CURED SMOKED WILTSHIRE!.
FOR THAT . ADD THE BAY LEAVES AS REQUIRED .Splash some RED PALM AND CANOLA OIL(TESCOS ) CHEAP on it Vacuum pack or wrap in greaseproof paper until the appointed day!! 180 c 20 min per lb. or to your taste , as an opulent feast this will whoa !the neighbours , you can bet your arse they haven't' got it .