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Thread: Roast roe haunch recipe????

  1. #1

    Roast roe haunch recipe????

    Hi there,
    I'm looking for a recipe for roasting a roe haunch (a fairly trad one hopefully) for the family,
    any hints???
    Thanks for looking,
    ​Mike

  2. #2
    I dont do recipes, but slowly braised in port would be a good start, juniper, rosemary and garlic would also help. Some fruity jelly and/or honey in with it would be good.

  3. #3
    P-M, do you have slow cooker?, I do mine in one, about 6-7 hours, all I put is stock cubes, (2 pints), rosemary, thyme, button mushrooms, carrots, cubes of potatoe, you can also do the same in a pressure cooker, both recipes are very succulent. I have just taken one out f the freezer (and here is a one I prepared earlier) enjoy

    patrickt

  4. #4
    I just boned one on monday cut it and rubbed thyme crushed juniper berries and bay leaves into it then put it on the barbecue.

  5. #5
    Preheat the oven to 220C/425F/gas mark 7. Weigh the joint. Place the joint in a roasting tray and, if it's under 2kg, roast for 20 minutes, or 30 minutes if it's over 2kg. This 'sizzle' browns the joint beautifully. Turn down the oven to 170C/325F/gas mark 3 and roast for a further 12 minutes per 500g of meat. This should give you medium-rare meat: just pink in the middle. Reduce the cooking time to 10-12 minutes per 500g if you prefer it rarer. If you like using a meat thermometer, take the joint out at around 60C for medium rare, 55C for rare. Remove the meat from the tin, cover with foil and leave in a warm place to rest for 20 minutes.

  6. #6
    Quote Originally Posted by daw View Post
    Preheat the oven to 220C/425F/gas mark 7. Weigh the joint. Place the joint in a roasting tray and, if it's under 2kg, roast for 20 minutes, or 30 minutes if it's over 2kg. This 'sizzle' browns the joint beautifully. Turn down the oven to 170C/325F/gas mark 3 and roast for a further 12 minutes per 500g of meat. This should give you medium-rare meat: just pink in the middle. Reduce the cooking time to 10-12 minutes per 500g if you prefer it rarer. If you like using a meat thermometer, take the joint out at around 60C for medium rare, 55C for rare. Remove the meat from the tin, cover with foil and leave in a warm place to rest for 20 minutes.
    Perfect, thanks for that.
    will try it very soon!
    mike

  7. #7
    Quote Originally Posted by palmer_mike View Post
    Hi there,
    I'm looking for a recipe for roasting a roe haunch (a fairly trad one hopefully) for the family,
    any hints???
    Thanks for looking,
    ​Mike
    For a small roe haunch i can recommend the below. But it is best to do this with a fillet.

    Season full haunch with olive oil, s&p - sear in a hot frying pan and put to one side.

    in the same pan, fry 2 red onions (chopped so stringy) and a small amount of garlic until soft. Add red wine, salt and pepper and reduce, add more red wine (half a glass) and 6 teaspoons of red current jelly. Simmer and reduce, dont burn. Let it rest to room temp.

    Get oven to 220, put haunch on a baking try, spoon some sauce over it for taste. Put in oven for 15-45 mins depending on size (pn or off the bone). Take out and rest for at least 15mins. Carve and put sauce (re heated) over the meat with onions. Serve with a green veg or 2 and mini roast tatties or whole baby new potatoes which have been roasted with lots of oil and s & p and paprika.

    Enjoy.
    Last edited by willyroe; 12-05-2013 at 21:01. Reason: Ideas

  8. #8
    That sounds good willyroe,fancy a crack at that. Cheers.

  9. #9
    tablespoon of dijon mustard
    2 tablespoons of marmalade
    mix together, smother and rub into surface leaving nice 1/4" layer if possible

    hot oven 250deg for 20 minutes

    take out, add 1/2 pint of cider to the bottom of pan, cover and turn down (time dependant on size of haunch and whether boned or not)

    Roe responds well to fruit and I grew up on red wine and juniper venison so will try anything to avoid it!

  10. #10
    This is by far the best... Stud said haunch with garlic and thyme...marinade in port for 24 hours with bay....junipers crushed black pepper and thyme...turn often.....cook in a low oven on a bed of onions and pore over the marrinade and cover with foil.....cook for about 4-5 hrs ....use the roasting juices to make the sauce ...pour into a pan add more port and thicken with cream then season.......ps i was a chef years ago lol

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