ROAST HAUNCH OF VENISON WITH CRANBERRY AND PORT SAUCE

SERVES 14 APPROX.

A haunch of venison makes a splendid party dish and perfect for a Christmas party.

INGREDIENTS MEAT

■ 1 haunch of venison - approx. 2.7-3.2kg in weight

■ 225g pork back fat or fatty streaky bacon

MARINADE

■ 1 dessertspoon mixed fresh herbs: thyme, savoury, marjoram and sage

■ 4 tablespoons olive oil

■ 120 ml dry white wine

■ Sea salt and freshly ground black pepper

GRAVY

■ 600ml beef or chicken stock

METHOD

● To prepare the venison, trim the silvery tough skin off the surface of the meat, being as economical as possible.

● To lard the venison, cut the pork back fat into 5mm wide strips or lardons.

● Insert a strip into a larding needle and draw a lardon through the meat to make a stitch. Trim the end.

● Repeat at intervals all over the surface of the meat. If you do not have a larding needle, you can simply make delicate holes in the surface of the meat and push in the strips of pork or bacon.

● Put the haunch into a shallow dish or roasting pan.

● Sprinkle it with the freshly chopped herbs.

● Pour the olive oil and wine over the meat.

● Cover the dish and marinate the meat for about 4 hours at room temperature or in the refrigerator overnight, turning the meat occasionally.

● The liquid from this marinade will be used to baste the meat during cooking.

TO COOK: VENISON

● Preheat the oven to 200c and season the meat with salt and pepper.

● Weigh the venison and calculate c.20 minutes to each kg of meat.

● After 20 minutes reduce the oven to 180°C and cook for the remaining time at this temperature.

● I like to serve venison slightly pink and still very juicy, so I usually turn off the oven then leave the meat to relax for 20-30 minutes.

● During the cooking time, baste every 10 minutes with the oil and wine marinade.

● When the venison is cooked, remove to a serving dish while you make the gravy.

● Degrease the roasting pan.

● Add about 600ml homemade beef, chicken or venison stock.

● Bring to the boil and continue to simmer and reduce until you have a flavoursome gravy.

● I occasionally swirl a few knobs of butter into the gravy to add richness and shine.

● Taste and correct the seasoning.

● Strain the gravy through a sieve to improve the appearance.

● Bring the gravy back to a boil before serving the venison on hot plates with the accompanying sauce on the side.

CRANBERRY & PORT SAUCE SERVES 12

INGREDIENTS

■ 170g cranberries

■ 4 tablespoons water

■ 75g caster sugar

■ 2 tablespoons port

■ A few drops of lemon juice (optional).

METHOD

● Place the cranberries and water in a small saucepan and place on a low heat.

● Cover and simmer until the cranberries burst.

● Add in the sugar and port and stir well.

● Remove from the heat and taste and correct the sweetness.

● I sometimes add a few drops of lemon juice if I feel the sauce needs sharpening up.