Haunch on a Braii

[Heym SR20]

At the weekend for a friends 50th party I roasted a large red deer haunch over a fire of birch logs. Slow cooked it on the bone for about 2 hours.

Served a sauce of olive oil lots of garlic and parsley.

Plenty of hippy types at the party. All now converted to eating wild meat, especially after I explained that it had spent most of its life, including its final moments within a few hundred yards from where it was being served.

Where can I get it, why isn’t it more available etc? I was constantly asked.

 

[T.eddie]

Sounds like a good one, any pictures of the cook?

 

[Heym SR20]

Sounds like a good one, any pictures of the cook?

Nope, sadly - far too busy trying to cook a large Paella - first time on a fire and very large one. The chap who was going to do it ended up dealing with children so I stepped in - not as easy as it looks, especially in terms of heat management- i would do it again but differently.

 

[Pipthedog]

Nope, sadly - far too busy trying to cook a large Paella - first time on a fire and very large one. The chap who was going to do it ended up dealing with children so I stepped in - not as easy as it looks, especially in terms of heat management- i would do it again but differently.

If you’re having problems regulating the heat for the paella on the fire get a plastic bottle punch a couple of holes in the top, fill with water and squirt a bit of water wherever the heat needs to be turned down. Empty squeezable mayonnaise or mustard bottles work pretty well also.

 

[Feugh]

@Heym SR20 When you're doing a full haunch, do you take it off the bone, and do you remove the lymph node from within the haunch itself?

 

[Heym SR20]

@Heym SR20 When you're doing a full haunch, do you take it off the bone, and do you remove the lymph node from within the haunch itself?

Nope just leave it on the bone like a leg of lamb, and no I don’t bother removing nodes etc. If they are full of puss you wouldn’t be eating it anyhow.

There are two ways of doing a haunch. You either take it off the pelvic girdle through the ball joint, or leave it and split through the H bone. I think the later possibly cooks better , but takes a bit longer. I leave the shank on as it makes a good handle but you want to keep a bit away from the heat.

Secret is not too hot and keep it turning.

 

[VSS]

Nope just leave it on the bone like a leg of lamb, and no I don’t bother removing nodes etc. If they are full of puss you wouldn’t be eating it anyhow.

There are two ways of doing a haunch. You either take it off the pelvic girdle through the ball joint, or leave it and split through the H bone. I think the later possibly cooks better , but takes a bit longer. I leave the shank on as it makes a good handle but you want to keep a bit away from the heat.

Secret is not too hot and keep it turning.

Another option would be to butterfly the haunch.

 

[Pine Marten]

I have now many times made game for kids and vegetarians who have eaten it quite happily. Including teenagers, who are tough customers. When their objection is gastronomic, it's overcome by taste. When its about meat production methods, which are legitimate objections, the story works fine too. I haven't had the chance to try with people who just fundamentally object to any killing of animals, but that also is a legitimate position and I would respect that, unless they were trying to ruin everyone else's lunch.

 

[Foxyboy43]

Much reduced version but same idea, oil, salt and pepper - straight on the bbq - fantastic!

 

[spannulman]

I’d like to have seen photos of the red haunch. A lot of meat and thicker too.

I did a roe haunch on the bbq beside the hut for a group of fishing friends last weekend. Butterflied the deboned haunch. Found I had to slice further and open it out flatter as some thick parts would not be ready as quickly as the rest.

Covered it in honey and chilli rub beforehand, nothing else. That gives it lovely crispy burnt bits. It didn’t last long.

 

[pjkaz]

I Do my roe haunch as above I marinade mine in teriyaki sauce,rape seed oil, honey, ginger and garlic, fabulous flavour as said low and slow

 

[Feugh]

I’d like to have seen photos of the red haunch. A lot of meat and thicker too.

I did a roe haunch on the bbq beside the hut for a group of fishing friends last weekend. Butterflied the deboned haunch. Found I had to slice further and open it out flatter as some thick parts would not be ready as quickly as the rest.

Covered it in honey and chilli rub beforehand, nothing else. That gives it lovely crispy burnt bits. It didn’t last long.

Is that an Opinel carving set? It looks fantastic!

 

[Oh6]

Is that an Opinel carving set? It looks fantastic!

Looks like one of these:

Slim Line 15 Beech

Flexible and thin, it is carefully sharpened on a diamond wheel to get a razor-sharp cut. Ideal for filleting a fish, slicing thinly or as a pocket knife to take everywhere, the slim knife is for those who want a fine, delicate and clean cut.

www.opinel.com

 

[spannulman]

Is that an Opinel carving set? It looks fantastic!

Oh6 is correct, opinel filleting knife but the fork is just one which was in the fishing hut. The knife is sharp and was cheap. I keep it just for outdoor food prep like this.

 

[Magnificent 7]

Oh6 is correct, opinel filleting knife but the fork is just one which was in the fishing hut. The knife is sharp and was cheap. I keep it just for outdoor food prep like this.

I also have same knife and use it for almost identical purposes great for the silver skin on back straps

 

[Freeforester]

Another nice way to do it is to rub with oil and sprinkle some seasoning & salt as preferred, then just concentrate on searing little by little all over the outside of the haunch; remove when it looks ‘done‘, obviously the inside isn’t, but you simply slice off the cooked meat all around until you see the uncooked inner, and repeat the process - this isn’t hard to do, and gives guests a little at a time rather than a lot, and seconds and thirds are usually eagerly anticipated between conversations and actual eating - it’s not a race to the finish!

 

[starr shot]

Talking of Braii’s i showed my South African friend how much we pay for the wood that they use,he couldn’t believe it as he said no man the uk is to wet for braii’s Just as well you use Sekelbos or Kameeldoring wood,Nah I said mines gas.

 

[beebuzz]

After I read this thread I butterflied a roe haunch, marinaded in Teriyaki, honey, oil, garlic and ginger as above. BBQ- seared both sides and moved it off the heat approx 30 mins total time as family hunger was getting fierce. It was delicious!!!! Tender, tasty, crispy edges etc etc!!
Thanks for sharing your recipe and tips- I don’t post much but I get a lot from all the generous forum members.

Thanks
Beebuzz

 

[Magnificent 7]

After I read this thread I butterflied a roe haunch, marinaded in Teriyaki, honey, oil, garlic and ginger as above. BBQ- seared both sides and moved it off the heat approx 30 mins total time as family hunger was getting fierce. It was delicious!!!! Tender, tasty, crispy edges etc etc!!
Thanks for sharing your recipe and tips- I don’t post much but I get a lot from all the generous forum members.

Thanks
Beebuzz
View attachment 266061

Looks lovely

 

[Tim.243]

Talking of Braii’s i showed my South African friend how much we pay for the wood that they use,he couldn’t believe it as he said no man the uk is to wet for braii’s Just as well you use Sekelbos or Kameeldoring wood,Nah I said mines gas.

Made this for my Boer dentist some 17 years ago, still going just had new hinge's.