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Haunch of venison oven roast
Haunch of venison oven roast

Before you jump to Haunch of venison oven roast recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Lowering costs Within the Kitchen.

Until fairly recently any person who indicated concern about the degradation of the environment raised skeptical eyebrows. Those days are over, and it seems we all comprehend our role in stopping and conceivably reversing the damage being done to our planet. Unless everyone begins to start living more eco-friendly we won’t be able to resolve the problems of the environment. This should happen soon and living in approaches more friendly to the environment should become a mission for every individual family. Here are some tips that can help you save energy, for the most part by making your cooking area more green.

Refrigerators and freezers use a lot of electricity, particularly when they are not operating as efficiently as they should. You can easily save up to 60% on energy when you get a new one, when compared with those from longer than ten years ago. The appropriate temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use much less electricity. Checking that the condenser is definitely clean, which means that the motor needs to run less regularly, will also save electricity.

From the above it should be obvious that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. It is pretty straightforward to live green, after all. A lot of it truly is simply making use of common sense.

We hope you got benefit from reading it, now let’s go back to haunch of venison oven roast recipe. To cook haunch of venison oven roast you need 18 ingredients and 6 steps. Here is how you do it.

The ingredients needed to prepare Haunch of venison oven roast:
  1. You need 2 kg haunch of venison
  2. Get 3 carrots
  3. Take 3 celery stalks
  4. Provide 1 onion
  5. Provide 3 garlic cloves
  6. Get 6 bay leafes
  7. Take 10 pieces of allspice
  8. Provide 1 tbsp tomato paste
  9. Provide 10 prunes
  10. Use 1 bottle of spiced redwine
  11. Get 1 glass of redwine
  12. Prepare 1/2 liter stock (vegetable or venison)
  13. You need 100 ml cream
  14. Prepare 100 grams fat
  15. Provide 1 flour or starch
  16. You need 1 salt
  17. Provide 1 pepper
  18. Use 1 venison-spice
Steps to make Haunch of venison oven roast:
  1. On the day before: Bone the haunch of venison. Preheat oven to 220 °C. Roast the bones in a casserole about 20 min in the oven. After that reduce heat to 160 °C and add 3 carrots, 3 celery stalks, 3 garlic cloves and the onion, chopped in big chunks. Put tomato paste in as well. Let it roast about 15 min. At least put the glass of wine, stock, 5 pieces of allspice, 3 bayleafes and the prunes in and let it cook about 2 h. Pour the liquid through a siff in a cooking pot and leave for next day.
  2. While you are reducing the sauce in the oven, bind the haunch with butchers string and put it in a bowl.
  3. Put the spiced wine in a cooking pot on the oven. Slice the celery and carrots and add them to the wine. Put remaining allspice, garlic and bayleaves in as well. Let it cook about 30 min and let it cool down. Once cooled, add to the haunch, put a lid on the bowl and leave it in the fridge til next day.
  4. Preheat oven to 200 °C. Take the haunch out of its marinade and dry it. Put it in a roasting tray, add salt and some fat (butter or oil, as you like) and put it in the oven gor 25 min. Then reduce heat to 90 °C and let it cook about 3 h (should be about 70 °C in the middle of the haunch)
  5. About 1/2 h before the haunch is ready, put the sauce on heat and let it reduce. When the haunch can be taken out, let it rest in foil for at least 20 min. Put cream in the sauce and taste it with salt, pepper and venison-spice. Thicken the sauce with flour or starch .
  6. Enjoy! Potato dumplings fit well.

Combine with herbs such as rosemary and pair with festive side dishes. Meanwhile, baste the venison with the oil and. Carefully remove the roasting pan from your oven and set it on a safe surface. Venison Rump Roast: Use a leaner cut of venison with little to no fat. Cover the deer roast completely, refrigerate and discard the marinating solution.

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