There’s something undeniably special about serving venison, rich, tender, and full of earthy flavour, it’s the perfect centrepiece for a festive game-themed meal. Inspired by traditional British shoots and country kitchens, this Venison Haunch Roast brings elegance, warmth, and a touch of rustic charm to your holiday table.
Ingredients (Serves 4–6)
For the Venison:
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1.2–1.5 kg venison haunch or loin
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2–3 tbsp olive oil
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2–3 sprigs fresh rosemary
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2–3 sprigs fresh thyme
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3–4 garlic cloves, lightly smashed
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Salt and freshly ground black pepper
For the Red Wine & Juniper Sauce:
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250ml red wine
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250ml venison or beef stock
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1 tbsp crushed juniper berries
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1 shallot, finely chopped
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1 tsp blackcurrant or redcurrant jelly
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1 tbsp unsalted butter
Method
1. Preheat your oven to 200°C / 180°C fan / 400°F.
2. Prepare the venison: Rub the meat with olive oil, salt, and pepper. Scatter rosemary, thyme, and garlic over it for a fragrant infusion.
3. Sear the meat: Heat a pan until very hot and brown the venison on all sides (around 2–3 minutes per side). This locks in the flavour and juices.
4. Roast: Transfer to the oven and roast for 20–25 minutes for medium-rare. Adjust timing if you prefer it more well done. Remove and rest under foil for 10 minutes.
5. Make the sauce: In the same pan, sauté the shallot for 1–2 minutes. Add crushed juniper berries, pour in red wine, and reduce by half. Add the stock and simmer for 10–15 minutes. Stir in the jelly, season to taste, and finish with butter for a glossy, rich sauce.
6. Serve: Slice the venison and drizzle generously with the red wine and juniper sauce. Complement with roasted parsnips, root vegetables, or a creamy potato gratin.
Tips & Tricks
- Juniper berries really enhance the natural gamey flavour of venison — don’t skip them!
- For smaller portions, pheasant or partridge can also work beautifully.
- Serve with a bold red wine, such as Shiraz or Cabernet Sauvignon, to match the rich sauce.
Recipe: Glen Burrows - The Ethical Butcher