Festive Slow-Braised Haunch of Venison in Red Wine
Recipe by : The View Hotel www . viewhotelfolkestone . co . uk
Serves : 4 Ingredients :
• 4 x 250g pieces of haunch of venison
For the marinade :
• 1 bottle of red wine
• 8 juniper berries , crushed
• 4 bay leaves
• 2 sprigs of fresh thyme
• 3 carrots , roughly chopped
• 1 large onion , chopped
• 2 celery sticks , chopped
• 4 garlic cloves , peeled
• Sea salt and ground black pepper
For the sauce :
• 50ml sunflower oil
• 500ml water
• 1 tbsp red currant jelly
• 100ml port wine
Method :
To marinade the venison : 1 . Put the red wine in a pan and bring to boil to reduce by 1 / 3 . Allow to cool down to room temperature . Place the venison in a large container and cover with the reduced wine and all the remaining marinade ingredients . Chill and allow to marinade overnight .
To cook : 2 . Drain the venison and the vegetables , reserving the wine .
3 . In a pan , sear the venison on all sides until it becomes a nice deep brown . Then transfer to a deep tray . Also colour the drained vegetables with seasonings lightly for a couple of minutes , then transfer them to the deep tray .
4 . Take the reserved red wine from the marinade , bring to boil , then pour over the venison and barely cover with water . Next , cover the whole tray with aluminium foil , then transfer to the oven and cook for 3- 4 hours at 140 º C .
5 . To finish the sauce , strain the juices into a large pan . Add 100ml port wine , 1 tbsp of redcurrant jelly and reduce to about 300ml .
6 . Put the venison back into the sauce and reheat gently . We like to serve our braised venison with parsnip puree and wilted curly kale .
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