Quick Roast Venison Haunch

How the recipe was developed

Sophie Dupre developed this recipe to feed her large family of venison lovers

Difficulty Level

very easy

Type of dish

Main Course

Ingredients

Millbank Parkland venison haunch

4 sticks of celery

a few juniper berries, pepper corns

1pt of stock

Preparation Method

Place all ingredients in a ceramic dish with venison on last. Roast in a hot oven at 220C for 20mins per lb venison. Leave to rest in a warm oven at 100C until ready to serve

Hints and Tips

Hilary Rogerson from Northumberland, suggested making the gravy from the cooking stock by adding a bit of port and some crumbled stilton.