Roast Venison Haunch with All the Trimmings is a showstopping centrepiece, perfect for a special Sunday lunch or festive gathering. The venison is roasted to tender perfection, with a deep, rich flavour that pairs beautifully with the earthy sweetness of seasonal vegetables and a glossy red wine or berry-infused gravy.
Served alongside all the classic trimmings – think crisp roast potatoes, honey-glazed parsnips, buttered greens, and perhaps a spoonful of spiced red cabbage – this dish is a celebration of British game at its finest. Warming, elegant, and deeply satisfying.
Ingredients
- 1 Whole Sika Haunch
- 6 Potatoes
- 3 Parsnips
- 3 Carrots
- 1 Cauliflower
- 2 Leeks
- 150g Cheddar Cheese
- 50g Butter
- 1 Tbsp Plain Flour
Method
- Preheat oven to 180C
- Rub olive oil over the haunch and season well with salt and pepper
- Cook in the Oven for 20mins per 500g and rest for 20 mins.
- Peel and boil the potatoes and leave to drain once par boiled. Cook in the oven with some butter or goose fat and season with salt & pepper. 45-60mins until nice a golden.
- Cut the tops and bottoms off the carrots/parsnips and quarter into 4 long ways. Par boil them and drain but keep the water for gravy. Roast for 30-45mins in butter and honey.
- Cut the cauliflower into bite size pieces and boil with finely chopped leeks in the same water as the carrots until soft. Add to a oven dish
- Add the butter to a saucepan, once melted add the flour and stir well. Cook the flour out for 2 minutes then slowly add the milk bit by bit stirring well until you have a smooth consistency.
- Poor the sauce over the cauliflower and grate the cheddar on top. Cook for 30 mins and finish under the grill for a nice golden top.
- Add the juices from the venison to 500ml of the vegetable water and reduce by half, mix 1 tsp of corn flour with 50ml of cold water and add to the gravy. Bring to the boil and simmer for 10 minutes.
- Carve the venison and serve
