Stuffed haunch of venison

Stuffed haunch of venison

By
From
Reza’s Indian Spice
Serves
6

I am so delighted with this dish. It is truly festive and a great alternative to turkey at Christmas, with the usual trimmings (except bread sauce). A small slice of haunch goes a long way, as it is very rich. Do pay close attention to the cooking time and allow the meat to rest; there’s nothing worse than overcooked venison, which is like tough old boots. No doubt yours will melt like velvet!

Ingredients

Quantity Ingredient

For the spice mix

Quantity Ingredient
1 teaspoon whole pink peppercorns
1 teaspoon juniper berries
3 star anise
12-15 green cardamom pods
1 teaspoon allspice berries
1 cinnamon stick, broken up
salt

For the venison

Quantity Ingredient
1 haunch venison, boned, well trimmed, removing fat and sinews
300ml orange juice

For the stuffing

Quantity Ingredient
2 tablespoons vegetable oil, plus more to sear the meat
1 large onion, finely chopped
4 garlic cloves, crushed
1 green chilli, finely chopped
80g dried cherries
60g dried cranberries
60g raisins
50g dried apricots, finely chopped
50g walnuts, finely chopped
3 tablespoons chopped flat leaf parsley leaves
2 tablespoons chopped coriander leaves

For the gravy

Quantity Ingredient
420ml chicken or game stock, made with pink peppercorns, juniper and cinnamon, if you like
100ml port
1 tablespoon redcurrant jelly

Method

  1. Coarsely grind all the spices for the spice mix in a coffee grinder or mortar and pestle. Rub the spice mix and some salt all over the haunch, massage well and set aside. Heat the oil for the stuffing over a medium heat and add the onion. Sauté until it begins to caramelise, then add the garlic and chilli. Stir for a minute or so, then add the fruits and walnuts and stir for a few seconds, until the mixture glistens and the berries plump up. Remove from the heat, stir in the herbs and adjust the seasoning. Allow to cool.
  2. Spread the haunch flat on a board, flesh side up, and pack the cool filling where the bone would have been, making an even layer. Roll the meat around the stuffing. Tie the joint at 2.5cm intervals with kitchen string as neatly as possible. Place on a roasting tin, then pour over the orange juice. Refrigerate for at least 24 hours, turning at regular intervals. Remove the haunch from the fridge around one hour before cooking to bring to room temperature. Preheat the oven to 180°C.
  3. Remove the venison from its marinade and lightly pat dry. Using tongs, sear the meat in 1–2 tbsp of oil on all sides, browning well, on a griddle or frying pan. Return to the roasting tin with the marinade and place in the oven. Roast for 12 minutes per 500g for medium-rare (just pink in the middle), or 10 minutes per 500g for rarer. Remove from the oven, cover with foil and rest in a warm place for 20 minutes, to allow the juices to settle back into the meat.
  4. Meanwhile, make the gravy. Remove any excess fat from the juices in the roasting tin, add the stock and deglaze, scraping off the caramelised bits from the bottom of the tin. Pour in the port and reduce until you have one-third of the amount of liquid you started with, or until you reach the desired intensity. Strain into a clean pan, then stir in the redcurrant jelly. Cut the strings from the meat and carve into thick slices. Any juices can be poured back into the gravy.
Tags:
Indian
spice
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