Chinese Water Deer Pot-roast Haunch

Ingredients

• 900 g boneless Chinese Water Deer wild venison haunch, tied into an even joint
• 20 ml rapeseed oil
• 250 g shallots, peeled and halved
• 300 g carrots, cut into thick pieces
• 150 g celery, cut into thick pieces
• 3 garlic cloves, lightly crushed
• 150 ml dry cider
• 500 ml low-salt beef stock
• 20 g tomato purée
• 3 thyme sprigs
• 1 bay leaf
• 15 g cornflour
• 30 ml cold water
• 2 g fine salt, or to taste
• 1 g ground black pepper

Method

1. 1

   Heat the oven to 160°C, or 140°C fan. Pat the haunch dry and season with the salt and pepper. Heat the oil in a lidded, flameproof casserole just large enough to hold the joint.

2. 2

   Brown the meat on every side, including the ends, for about 8 minutes, then lift it onto a plate. Add the shallots, carrots and celery and cook for 6 minutes. Stir in the garlic and tomato purée for 1 minute.

3. 3

   Pour in the cider and scrape the base of the pan. Add the stock, thyme and bay leaf, then return the haunch and any juices. Bring to a simmer; the liquid should reach roughly halfway up the meat.

4. 4

   Cover tightly and cook in the oven for about 2½ hours, carefully turning the joint halfway through. Add a little hot water if the liquid drops too far. Continue cooking if the meat is not yet fork-tender.

5. 5

   Check the thickest part of the joint with a clean food thermometer. It must reach at least 70°C for 2 minutes and be piping hot throughout. Transfer to a clean warm board and rest for 10 minutes, loosely covered.

6. 6

   Remove the herbs from the casserole. Mix the cornflour with the cold water, stir into the pan juices and simmer on the hob for 3–5 minutes until lightly thickened. Taste and adjust the seasoning.

7. 7

   Remove the string and slice the haunch across the grain, or gently pull into large pieces if very tender. Serve with the vegetables and braising sauce. The suggested cooking time includes the rest.