WH308
Well-Known Member
Jockstalk’s roe haunch made me fancy a slow cooked bit of venison for Sunday dinner. So I tried this modified version of a recipe I found online.
I took a haunch of muntjac and made holes in it and pushed a pancetta cube into each one, then seared it in a hot pan. Then I made more holes and added garlic cloves and fresh thyme, then covered it with a few more pancetta rashers. Onto a bed of carrots and onion, with a glass of red wine and into the aga for 4-5 hours. Then I removed the meat from the veg and juices, deglazed the pan and added a spoon of red currant jelly, mashed the carrot and onion up to thicken the sauce and pulled the meat from the bone and stirred it together. It was delicious, so much so that I forgot to take a final picture!
Very low food miles too, I shot the muntjac, grew the carrots and onions and the potatoes and runner beans it was served with. I also made the pancetta from belly pork from one of my cousins pigs!
I took a haunch of muntjac and made holes in it and pushed a pancetta cube into each one, then seared it in a hot pan. Then I made more holes and added garlic cloves and fresh thyme, then covered it with a few more pancetta rashers. Onto a bed of carrots and onion, with a glass of red wine and into the aga for 4-5 hours. Then I removed the meat from the veg and juices, deglazed the pan and added a spoon of red currant jelly, mashed the carrot and onion up to thicken the sauce and pulled the meat from the bone and stirred it together. It was delicious, so much so that I forgot to take a final picture!
Very low food miles too, I shot the muntjac, grew the carrots and onions and the potatoes and runner beans it was served with. I also made the pancetta from belly pork from one of my cousins pigs!
