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How to cook venison haunch?

If you’re on the hunt for a tasty haunch of venison recipe, then look no further. Created by the Campbells Meat’s expert butchers, our venison haunch is packed with flavour, ideal for a special dinner or a turkey-alternative at Christmas. Flavoured with red wine and rosemary, our venison haunch recipe is made to impress. Plus, it’s surprisingly quick to make, taking less than an hour, ideal for the cooler winter months.
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Recipe by

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Ingredients

  • Sunflower oil
  • 600g venison haunch
  • 2 carrots
  • 1 onion
  • 1 celery stick
  • 100ml red wine
  • Rosemary
  • 200ml beef stock
  • 6 Russet or similar potatoes
  • 3 tbsp of redcurrant jelly

Method

  • Step 1

    Remove the venison haunch from the fridge and preheat the oven to 200°C

  • Step 2

    Chop the onion, carrots and celery

  • Step 3

    After allowing the venison to rest for 20 minutes, heat the oil in a frying pan and brown each side before transferring to an ovenproof dish with the veg - season to taste

  • Step 4

    Put in the oven for 20 minutes before lowering the temperature to 180℃ for a further 30 minutes

  • Step 5

    Peel your potatoes and chop into 1-inch cubes. Add to a pan of salted boiling water before reducing to a simmer for around 20 minutes

  • Step 6

    Add your wine, redcurrant jelly and rosemary to a pan with some of the meat juices

  • Step 7

    Boil for 2 minutes before adding the stock and reducing to a simmer for 15 minutes - reduce further or thicken with cornflour if required

  • Step 8

    Once cooked, mash your potatoes with salt, milk and butter

  • Step 9

    Carve the meat and plate everything up

    What is venison haunch?

    Venison haunch is the hind leg of a deer. It has a flavoursome, gamey taste. It’s a lean cut of meat with an extremely low fat content.

    Haunch is sold bone-in or rolled and tied with the bone out, depending on your preference. Bone-in has a deeper flavour, but it is much easier and quicker to cook.

    Venison haunch is typically roasted but can be cut up and used in stews and casseroles.

    How to tell if a venison haunch is cooked

    The best way to tell if your venison haunch is cooked is by checking the internal temperature.

    As a guide, use the following:

    • Rare: 52°C

    • Medium-Rare: 55°C - 57°C

    • Medium: 60°C - 63°C

    • Well done: 66°C+

    If you don’t have a thermometer, you can check the colour and feel. Red/deep pink with a squishy texture is rare. Slightly springy with a lighter pink hue is medium and harder with a browner colour is well done.

    Where to buy venison

    Buy venison online from Campbells Meat for top-quality cuts of Scottish and British meat. You’ll get free delivery on orders over £40 with delicious meat and fish available from reliable sources - browse online today.