Easter Wild Venison Haunch with Spring Vegetables

Ingredients

• 1.2 kg boneless wild venison haunch, tied into an even joint
• 30 ml rapeseed oil
• 25 g butter
• 700 g new potatoes, halved
• 350 g leeks, washed and cut into 5 cm pieces
• 200 g frozen peas
• 200 g frozen broad beans
• 500 ml low-salt beef stock
• 2 garlic cloves, crushed
• 3 thyme sprigs
• 15 g cornflour
• 30 ml cold water
• 15 g parsley, chopped
• 3 g fine salt
• 1 g ground black pepper

Method

1. 1

   Heat the oven to 200°C, or 180°C fan. Pat the haunch dry and season with half the salt and pepper. Heat 10 ml oil in a large frying pan and sear all sides and the ends for 8 minutes.

2. 2

   Put the potatoes and leeks in a roasting tin with the remaining oil, garlic, thyme and seasoning. Set the meat on a rack above the vegetables, or use a second tin. Spread the butter over the joint and pour 200 ml stock into the tin.

3. 3

   Roast for 20 minutes, then reduce to 180°C, or 160°C fan. Turn the potatoes, cover the meat loosely with foil and roast for another 40–60 minutes. Add a splash of hot water if the tin dries out.

4. 4

   Because the joint is boned and tied, cook it through rather than serving it pink. Check with a clean food thermometer: the centre must stay at or above 70°C for 2 minutes and be piping hot throughout. Continue cooking if necessary. Move to a clean board, cover loosely and rest for 15 minutes. Let the vegetables finish in the oven if necessary.

5. 5

   During the rest, boil the peas and broad beans together for 4–5 minutes, or according to the packets, and drain. Pour the roasting juices into a saucepan with the remaining stock. Stir the cornflour into the cold water, add and simmer for 3 minutes.

6. 6

   Remove the thyme and string. Stir parsley into the gravy, carve the haunch across the grain and serve with the potatoes, leeks, peas and beans. The cooking allowance includes resting.