A special slow cooked venison haunch

How the recipe was developed

Danny and Margaret Muir developed this recipe for their Christmas Lunch. "The Haunch of Venison was delicious and so tender. It was many years since we
last had venison and on that occasion it was very dry".

"Our meal was delicious and I am so glad that I saw your advert for the venison joints. Thank you very much"

Difficulty Level


Type of dish



1kg haunch

Extra Virgin Olive oil

2 long shallots

Root vegetables cut into 1 inch chuncks - carrots, swede, celeriac, parsnip& turnip

2/3 desert apples

2 spoon fulls of juniper berries

juniper juice

1 star anise

3/4 pint apple juice


Preparation Method

Put the meat in the slow cooker.Brush the inside of the crock-pot with Greek extra-virgin olive oil, on the base put a couple of long shallots and 1 inch chunks of root vegetables, carrot, swede, celeriac, parsnip & white turnip. Next the venison joint and a couple of spoon-fulls of juniper berries and some juniper
juice drizzled on top of the meat, about a couple of tear drops, and 1 star
anise.Cut the desert apples into wedges and place around the joint until the
crock-pot is almost full. Finally pour about 3/4 a pint of apple juice
into the pot and cook the lot, with the lid on, until the joint is ready.

Set oven to 100c, transfer the joint to the oven and leave it, uncovered in the oven for about 30 minutes.

Remove all the bits & pieces from the cooking liquid, then strain. Measure half a pint of sauce into a sauce-pan, adjusted the seasoning, and thicken it with arrowroot to make a gravy.

Hints and Tips

Danny and Margaret served it with braised red cabbage & red onion, seasoned with butter & freshly ground nutmeg, and mashed rootvegetables seasoned with Christmas spices, roast potatoes and home-made cranberry & redcurrant jam.