Slow roast haunch (for those who don’t like it pink)

[JockStalk]

I like my venison quite rare.
My wife prefers slower cooked and not rare.
So this recipe was to accommodate her preference today.

Started with a nice, 2.5kg roe haunch.
Haunch places on a mix of sliced red onion and a couple of carrots.
2 good tablespoons of red currant jelly given a quick spin in the microwave to soften then mixed with a teaspoon of Dijon mustard. The haunch covered in this as a glaze.
Salt & pepper then into fan oven for 20 mins at 190.

Then oven turned down to 135. Roast out, a bottle (500ml) of dry cider added (with a swig for the chef) And the joint basted then sealed over with foil to stop liquid evaporating.
Back in oven for 3 hours, basting when the mood takes/ every half hour. Removed from oven and juices drained from roasting pan into a saucepan, joint left covered in foil to rest for half an hour whilst spuds and veg cooked.
Juices thickened with some water and cornflour as sauce.
Very tender, carved beautifully. Clean plates.
Leftover meat picked from bone and mixed with leftover sauce/ gravy for a ‘stew’ or pie filling.

 

[dave1372]

Think I might give that a go sounds great

 

[VSS]

Lovely!
Despite the "trend" for smaller cuts cooked hot, fast and rare, there's something immensely satisfying about a big lump of meat cooked low and slow. I came home today to a whole haunch of mutton that had been ticking away in the Rayburn at low temp for a good few hours and it was outstanding - serious melt-in-the-mouth stuff.

 

[Malxwal]

Thought you were going to finish with the punchline "fed it to the dog and went across the road to the Boat for tea"

 

[WH308]

I grew up on a farm where we had our own slaughter house and cutting room. To be fair this was a relic back then (1980’s) but it meant that we grew up dining on the less profitable cuts. These are always the low & slow cuts, and even now I would still choose a piece of brisket or ox tail cooked all day in the aga over a poor steak. Slow cooked food feeds the soul, it makes the kitchen smell homely and raises an appetite, spending all day in anticipation. Your haunch looks perfect, yum

 

[rab19]

I have a buck haunch in the freezer and might give this a go.
Does anyone have any cookery ideas on how to get the liver/iron taste out of your venison?

 

[Overlay]

Very nice, i‘ll be giving that a go, looks delicious
thanks for sharing

 

[Taystalker]

I have a buck haunch in the freezer and might give this a go.
Does anyone have any cookery ideas on how to get the liver/iron taste out of your venison?

Sounds like your not bleeding the beast properly

 

[Manu]

¡¡Fantástico !!

Atentamente

 

[wytonpjs]

Daughter prepared an average belly pork joint yesterday morning before we left for a day on the Welsh hills at 8, returned late and dined on restaurant quality (or better) pork at 6 - stunning

Lovely! I’m definitely going to try this with a haunch or two - thanks!

 

[biffo]

I have a buck haunch in the freezer and might give this a go.
Does anyone have any cookery ideas on how to get the liver/iron taste out of your venison?

Yes, bleeding is important but also hanging helps. 8 days at 5 degrees c is ideal.

 

[JockStalk]

Well, I pulled the leftovers off the bone, mixed the gravy and veg with it, portions bagged and frozen.
Tonight was one of those split into two flaky pastry parcels (bridies/ pasties or whatever you like to call them).
Braised red cabbage and carrots. Pretty fine if I say so myself! A small pack of shop bought flaky pastry (life’s too short) does two. Seal edges well, bit of beaten egg to help them brown. In the oven for 15 mins at 200c (fan) then 180 for 25/30. Cover if they get too toasted.

 

[308tikka]

I have a buck haunch in the freezer and might give this a go.
Does anyone have any cookery ideas on how to get the liver/iron taste out of your venison?

Bleed quickly-suspended gralloch, hang in chiller for at least 5 days and allow enzymes to start breaking it down. Roe is more metallic to my taste than other venison, but i think this is where every one is different.

 

[User00025]

Venison hung for two weeks in 1/2" water in closed pan. 150deg in oven for two hours, use water to make soup with added veg.
The only meat I prefer to venison is my favourite all time Longhorn brisket cooked slow eaten hot, then cold in crusty bread.

 

[ruger 243]

slow cooker/crockpot is the way forward lads , on low for as long as you can wait

 

[JockStalk]

Venison hung for two weeks in 1/2" water in closed pan. 150deg in oven for two hours, use water to make soup with added veg.
The only meat I prefer to venison is my favourite all time Longhorn brisket cooked slow eaten hot, then cold in crusty bread.

Ahem, why do you hang your venison in water?

 

[User00025]

Ahem, why do you hang your venison in water?

Deepest apologies "two weeks, put in 1/2"......."
my punctuation is not what it was, I missed a comma and a word.
I will endeavour to do better.

 

[Muir]

I have asked this before but not for a while. Does your venison taste so bad that you need to cook it in wine or other spirits?? It seems every recipe involves this component. My slow cook haunch involves a wipe with olive oil, a rub with spices, two hours to set, and then into the smoker over hickory for 4 or 5 hours. You get the smoke flavor but it doesn't kill the taste of the meat. ~Muir

 

[JockStalk]

Made this again today, adding a couple of smoked bacon rashers for a bit of a difference. So simple to make and always goes down well.

 

[Sonicdmb73]

I have asked this before but not for a while. Does your venison taste so bad that you need to cook it in wine or other spirits?? It seems every recipe involves this component. My slow cook haunch involves a wipe with olive oil, a rub with spices, two hours to set, and then into the smoker over hickory for 4 or 5 hours. You get the smoke flavor but it doesn't kill the taste of the meat. ~Muir

No our Chefs are raging alcoholics . Well quite a few of them were when I was working in the industry.
Seriously though I think it is mainly because there’s an influence from French cooking certainly in our training (Chefs).
The other thing is not everyone likes venison cooked on its own but like it with other flavours added. My wife is one of them.