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Home Hertenbout met rode bessenreductie en geroosterde wintergroenten

Christmas Holidays Game Main course Winter fare Impressive

Christmas calls for a dish that makes the table speak, and venison haunch does exactly that. The meat is full of flavour, the red currant reduction adds an elegant sweet-and-sour note, and the roasted winter vegetables complete the picture. Together this makes a real Christmas meal to savour for a long time.

x_ckl_recipe_markerVenison haunch with red currant reduction and roasted winter vegetables Juicy venison haunch with a deep red currant reduction and roasted winter vegetables. This is the Christmas dinner that will get everyone at the table quiet. How to make venison haunch with red currant reduction and roasted winter vegetables? Main course Dutch 6 people 20 min 2 hours 50 min 15 min 3 hours 25 min

Take the venison haunch out of the refrigerator 1 hour before cooking so the meat reaches room temperature. Pat dry with kitchen paper.
Preheat the oven to 160°C (fan) or 175°C (conventional).
Rub the venison haunch all over with salt, freshly ground pepper, thyme and rosemary. Press the herbs in well.
Heat a glug of olive oil in a large frying pan over high heat. Sear the venison haunch all over until golden brown, about 4 to 5 minutes. Take your time to get a nice crust.
Place the venison haunch in a large roasting tray. Add the coarsely chopped onion, carrot, celeriac and the crushed garlic cloves. Pour the game stock and red wine over everything.
Cover the roasting tray with aluminium foil and cook in the oven for 2.5 hours. Remove the foil for the last 20 minutes to develop a nice color.
Meanwhile, cut the winter vegetables (parsnip, red beet and Brussels sprouts) into even pieces. Toss with olive oil, salt, pepper and a pinch of nutmeg. Spread out on a baking sheet and roast for 35 minutes at 200°C alongside or after the roasting tray.
Remove the venison haunch from the roasting tray and let rest for 15 minutes under aluminium foil.
Strain the roasting juices into a saucepan. Add the red currants (fresh or frozen) and cook over medium-high heat for 10 minutes until reduced to a light sauce. Season with a splash of balsamic vinegar, salt and pepper.
Slice the venison haunch into even slices. Serve with the roasted winter vegetables and spoon the red currant reduction over. Garnish optionally with a sprig of fresh rosemary.

Christmas Holidays Game Main course Winter fare Impressive 1.5 kg venison haunch (boneless) 2 tsp dried thyme 2 tsp dried rosemary Salt and freshly ground pepper 3 tbsp olive oil 1 onion, roughly chopped 2 carrots, roughly chopped 150 g celeriac, roughly chopped 4 garlic cloves, crushed 300 ml game stock 200 ml dry red wine 200 g red currants (fresh or frozen) 1 tbsp balsamic vinegar 3 parsnips, in pieces 3 red beets, in pieces 300 g Brussels sprouts, halved Pinch of nutmeg Large frying pan Roasting tray Baking sheet Saucepan Sieve Aluminum foil Meat thermometer Sharp knife Cutting board Roasting slides roasting-tin Sieve sieve Baking trays baking-sheets Cosy & Trendy Oven Mitt Fabric Black Chambray Cosy & Trendy Ovenwant Emile Henry Roaster Chicken - Grand Cru - 42 x 28 cm / 8 Liters Emile Henry Braadslede Blackwell grill plate cast iron BBQ / baking plate Ø 30 cm – without non-stick coating – double-sided Blackwell ["Grillplaat"] Alva Roaster - Baking Dish - Nori - Cast Iron 30 x 20 cm - Enameled Non-stick Coating + Free Leather Handles Alva Braadslede Oven-baked stuffed carp foodies-gevulde-karper-uit-de-oven Half a chicken from the oven with garlic and lemon foodies-halve-kip-uit-de-oven-met-knoflook-en-citroen Christmas turkey with herb butter and roasted vegetables foodies-kerstkalkoen-met-kruidentboter-en-geroosterde-groenten Feta börek rolletjes uit de oven foodies-feta-borek-rolletjes-uit-de-oven

Recipe

Venison haunch with red currant reduction and roasted winter vegetables

Juicy venison haunch with a deep red currant reduction and roasted winter vegetables. This is the Christmas dinner that will get everyone at the table quiet.

Course	Main course
Kitchen	Dutch
Servings	6 people

Preparation time

Preparation time	20 min
Time in oven	2 hours 50 min
Stiffen up min.	15 min
Total	3 hours 25 min

Equipment

Large frying pan
Roasting tray
Baking sheet
Saucepan
Sieve
Aluminum foil
Meat thermometer
Sharp knife
Cutting board

Ingredients

1.5 kg venison haunch (boneless)
2 tsp dried thyme
2 tsp dried rosemary
Salt and freshly ground pepper
3 tbsp olive oil
1 onion, roughly chopped
2 carrots, roughly chopped
150 g celeriac, roughly chopped
4 garlic cloves, crushed
300 ml game stock
200 ml dry red wine
200 g red currants (fresh or frozen)
1 tbsp balsamic vinegar
3 parsnips, in pieces
3 red beets, in pieces
300 g Brussels sprouts, halved
Pinch of nutmeg

How to make venison haunch with red currant reduction and roasted winter vegetables?

Take the venison haunch out of the refrigerator 1 hour before cooking so the meat reaches room temperature. Pat dry with kitchen paper.
Preheat the oven to 160°C (fan) or 175°C (conventional).
Rub the venison haunch all over with salt, freshly ground pepper, thyme and rosemary. Press the herbs in well.
Heat a glug of olive oil in a large frying pan over high heat. Sear the venison haunch all over until golden brown, about 4 to 5 minutes. Take your time to get a nice crust.
Place the venison haunch in a large roasting tray. Add the coarsely chopped onion, carrot, celeriac and the crushed garlic cloves. Pour the game stock and red wine over everything.
Cover the roasting tray with aluminium foil and cook in the oven for 2.5 hours. Remove the foil for the last 20 minutes to develop a nice color.
Meanwhile, cut the winter vegetables (parsnip, red beet and Brussels sprouts) into even pieces. Toss with olive oil, salt, pepper and a pinch of nutmeg. Spread out on a baking sheet and roast for 35 minutes at 200°C alongside or after the roasting tray.
Remove the venison haunch from the roasting tray and let rest for 15 minutes under aluminium foil.
Strain the roasting juices into a saucepan. Add the red currants (fresh or frozen) and cook over medium-high heat for 10 minutes until reduced to a light sauce. Season with a splash of balsamic vinegar, salt and pepper.
Slice the venison haunch into even slices. Serve with the roasted winter vegetables and spoon the red currant reduction over. Garnish optionally with a sprig of fresh rosemary.

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