Roast Fallow Deer Haunch with Root Vegetables

Ingredients

• 1.2 kg boneless Fallow Deer wild venison haunch, tied into an even joint
• 700 g potatoes, cut into 4 cm chunks
• 400 g carrots, cut into thick batons
• 400 g parsnips, cut into thick batons
• 35 ml rapeseed oil
• 30 g butter, softened
• 3 rosemary sprigs
• 4 garlic cloves, lightly crushed
• 400 ml low-salt beef stock
• 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 it with 10 ml oil, half the salt and pepper. Heat a large frying pan and brown every surface of the joint, including the ends, for about 6–8 minutes.

2. 2

   Put the potatoes, carrots and parsnips in a large roasting tin with the remaining oil and seasoning. Add the garlic and two rosemary sprigs. Set the venison on a rack over the vegetables or in a second small roasting tin so air can circulate.

3. 3

   Spread the butter over the joint and add 150 ml of the stock to its tin. Roast for 20 minutes, then lower the oven to 180°C, or 160°C fan. Turn the vegetables and loosely cover the joint with foil.

4. 4

   Continue roasting for about 40–60 minutes. Start checking early with a clean food thermometer inserted into the centre, away from the rack. As this is a boned and tied joint, cook it through to 70°C for 2 minutes. Shape and thickness determine the time; allow longer if necessary.

5. 5

   Move the cooked joint to a clean warm board, cover loosely and rest for 15 minutes. If the vegetables need more colour, return them to the oven at 220°C, or 200°C fan while the meat rests.

6. 6

   Pour the meat juices into a saucepan with the remaining stock and rosemary. Simmer for 3 minutes. Mix the cornflour with the cold water, stir it in and simmer for 2 minutes until thickened. Remove the rosemary.

7. 7

   Remove the butcher’s string, carve the haunch across the grain and serve with the roasted vegetables and gravy. The cooking time includes the 15-minute rest.