Sunday Wild Venison Haunch with Boulangère Potatoes

Ingredients

• 1.2 kg boneless wild venison haunch, tied into an even joint
• 1 kg floury potatoes, peeled and sliced 3 mm thick
• 250 g onions, thinly sliced
• 30 ml rapeseed oil
• 30 g butter
• 700 ml low-salt beef stock
• 3 thyme sprigs
• 2 garlic cloves, crushed
• 400 g green beans, trimmed
• 15 g cornflour
• 30 ml cold water
• 3 g fine salt
• 1 g ground black pepper

Method

1. 1

   Heat the oven to 200°C, or 180°C fan. Lightly oil a deep roasting dish. Layer the potato and onion slices with half the salt and pepper, the garlic and leaves from two thyme sprigs. Pour in 500 ml hot stock and dot with half the butter.

2. 2

   Cover the potatoes with foil and bake for 25 minutes. Meanwhile pat the joint dry, season with the remaining salt and pepper and sear in the remaining oil for about 8 minutes, browning all sides and the ends.

3. 3

   Uncover the potatoes and put the meat on a rack above them, spreading it with the remaining butter. Roast for 20 minutes, then reduce to 180°C, or 160°C fan and loosely cover the meat with foil.

4. 4

   Cook for another 40–60 minutes until the potatoes are tender and the boned, tied joint is cooked through. 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. Rest the meat on a clean board for 15 minutes, loosely covered. Let the potatoes colour uncovered during the rest.

5. 5

   While the meat rests, boil the beans for 4–5 minutes and drain. Pour the resting and roasting juices into a saucepan with the remaining stock and thyme sprig. Add cornflour mixed with cold water and simmer for 3 minutes.

6. 6

   Remove the string and carve across the grain. Serve with the layered potatoes, green beans and gravy. The total cooking allowance includes the potatoes’ head start and the meat’s rest.