Sunday, 12 May 2013

Haunch of Venison with Liquorice.

Venison is one of my favorite game meats.
This was a rolled haunch large enough for four people.
Cut the haunch into two equal pieces as this makes it easier to cook. Marinade in a little olive oil, crushed juniper berries and season.
Bring to room temp before cooking.
For the Liquorice  sauce place several pieces of good quality hard liquorice or pontefract cakes in to a sauce pan with about 2cm of water and heat on a very low heat until they are dissolved. Keep warm.
Pre-heat the oven to 180 degrees.
Get a skillet or other type of frying pan that can go into the oven very hot and colour the meat on all sides for about 2 mins on each side.
Transfer to the oven and cook for another 10/12 mins.
Remove from the oven and pour over some of the liquorice sauce and cover with foil and rest in a warm place for 5-10 mins.
Carve and serve with more of the sauce.

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