Roast haunch of venison with blackberries

Roast haunch of venison with blackberries

By
From
Slow
Serves
6
Photographer
Tara Fisher

There are lots of blackberry bushes near where I live, and I always go and pick them to turn into jam or use in cooking. The big, prize juicy ones are at the top – I always avoid the berries lower down the bush.

Ingredients

Quantity Ingredient
1 carrot
1 red onion
1 tablespoon rapeseed oil
1 x 2.5kg haunch of venison, on the bone
1 fresh thyme sprig
6 juniper berries
2 bay leaves
300g blackberries

Sauce:

Quantity Ingredient
125ml red wine
300ml beef stock
25g butter
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 170°C. Cut the carrot in half lengthways, then roughly chop the red onion. Heat a non-stick pan over a medium heat, then add the rapeseed oil and venison. Cook on each side until browned, then set aside.
  2. Put the carrot, onion, thyme, juniper berries and bay leaves into a heavy roasting tin, then place the venison on top. Roast in the oven for 1¼ hours.
  3. Meanwhile, crush half the blackberries in a bowl with the back of a fork, then spoon them over the haunch. Return to the oven for a further 15 minutes.
  4. Remove the venison from the oven, take it out of the roasting tin and set aside to rest on a chopping board. Strain the cooking juices into a bowl, discarding the vegetables and juniper berries. Place the tin over a medium heat and add the red wine, stirring up all the sediment on the bottom of the pan. Add the beef stock and reserved cooking juices and bring to the boil. Add the rest of the blackberries, return to the boil, then whisk in the butter. Remove from the heat, season with salt and pepper and pour into a gravy boat. Slice the venison and serve.
Tags:
James Martin
Saturday Kitchen
slow cooking
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