Christmas Red Deer Haunch with Cranberry Sauce

Ingredients

• 1.5 kg boneless Red Deer wild venison haunch, tied into an even joint
• 35 ml rapeseed oil
• 30 g butter, softened
• 400 g carrots, cut into thick batons
• 400 g parsnips, cut into thick batons
• 400 g Brussels sprouts, trimmed and halved
• 3 rosemary sprigs
• 300 ml low-salt beef stock
• 200 g cranberries, fresh or frozen
• 100 ml orange juice
• 1 tsp finely grated orange zest
• 60 g caster sugar
• 15 g cornflour
• 30 ml cold water
• 3 g fine salt, or to taste
• 1 g ground black pepper

Method

1. 1

   Heat the oven to 200°C, or 180°C fan. Pat the joint dry, rub with 10 ml oil and half the seasoning, then sear all surfaces in a large hot frying pan for about 8 minutes.

2. 2

   Transfer to a roasting tin, spread the butter over the meat and add the rosemary and half the stock. Roast for 20 minutes, then reduce the oven to 180°C, or 160°C fan and cover the joint loosely with foil.

3. 3

   Roast for a further 55–75 minutes, checking the centre early with a clean food thermometer. A boned and tied joint must be cooked through to at least 70°C for 2 minutes. Continue as needed; joint shape changes the timing.

4. 4

   When the joint has about 50 minutes left, toss the carrots and parsnips with 15 ml oil and the remaining salt and pepper in a separate tray and put them in the oven. After 20 minutes, add the Brussels sprouts with the remaining oil and turn the roots.

5. 5

   Put the cranberries, orange juice, zest and sugar in a small saucepan. Simmer for 10–12 minutes until the berries burst and the sauce thickens, then set aside.

6. 6

   Rest the cooked haunch on a clean warm board for 15 minutes, loosely covered. Turn the oven up to 220°C, or 200°C fan to colour the vegetables during the rest if needed. They should be tender before serving.

7. 7

   Pour the roasting juices into a saucepan with the remaining stock. Mix the cornflour with the cold water, stir it in and simmer for 2 minutes. Remove the string from the haunch, carve and serve with the vegetables, gravy and cranberry sauce.