Without fail cooking ultimate Haunch of venison oven roast easy, fast, practical.
Good Evening every body, at this time you get present recipe Haunch of venison oven roast with 18 ingredients and 6 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 18 ingredients and 6 stages of easy cooking Haunch of venison oven roast.
Ingredients for Haunch of venison oven roast
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Prepare 2 kg : haunch of venison.
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Needed 3 : carrots.
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Needed 3 : celery stalks.
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Prepare 1 : onion.
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Needed 3 : garlic cloves.
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Prepare 6 : bay leafes.
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Prepare 10 : pieces of allspice.
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Prepare 1 tbsp : tomato paste.
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Prepare 10 : prunes.
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Prepare 1 : bottle of spiced redwine.
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Prepare 1 : glass of redwine.
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Needed 1/2 liter : stock (vegetable or venison).
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Needed 100 ml : cream.
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Needed 100 grams : fat.
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Prepare 1 : flour or starch.
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Prepare 1 : salt.
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Prepare 1 : pepper.
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Needed 1 : venison-spice.
If all ingredients Haunch of venison oven roast it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Stages Cooking Haunch of venison oven roast
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On the day before: Bone the haunch of venison. Preheat oven to 220 °C. Roast the bones in a casserole about 20 min in the oven. After that reduce heat to 160 °C and add 3 carrots, 3 celery stalks, 3 garlic cloves and the onion, chopped in big chunks. Put tomato paste in as well. Let it roast about 15 min. At least put the glass of wine, stock, 5 pieces of allspice, 3 bayleafes and the prunes in and let it cook about 2 h. Pour the liquid through a siff in a cooking pot and leave for next day..
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While you are reducing the sauce in the oven, bind the haunch with butchers string and put it in a bowl..
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Put the spiced wine in a cooking pot on the oven. Slice the celery and carrots and add them to the wine. Put remaining allspice, garlic and bayleaves in as well. Let it cook about 30 min and let it cool down. Once cooled, add to the haunch, put a lid on the bowl and leave it in the fridge til next day..
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Preheat oven to 200 °C. Take the haunch out of its marinade and dry it. Put it in a roasting tray, add salt and some fat (butter or oil, as you like) and put it in the oven gor 25 min. Then reduce heat to 90 °C and let it cook about 3 h (should be about 70 °C in the middle of the haunch).
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About 1/2 h before the haunch is ready, put the sauce on heat and let it reduce. When the haunch can be taken out, let it rest in foil for at least 20 min. Put cream in the sauce and taste it with salt, pepper and venison-spice. Thicken the sauce with flour or starch ..
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Enjoy! Potato dumplings fit well..
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