Braised Haunch of Venison with Juniper & Shallots1st September 2017 Parson's Nose
Venison haunch can in theory be roasted, or cut into steaks and pan fried. My preference is to more slowly cook the meat, creating a deliciously intense rich gravy and tender meat.
Don’t be afraid of cooking venison, it behaves in much the same way as beef – flash fry the tender pieces rare to medium, slow cook the other cuts so to gently tenderise. Venison meat is distinctive, but it should not have a strong or overpowering flavour.
4 venison steaks about 250 gm each
1 large glass red wine
0.5 pint beef or brown chicken stock
20 peeled shallots
1 clove crushed garlic
4 leek hearts
4 large carrots, peeled and left whole
12 juniper berries, finely crushed
1 bunch thyme
50 gm butter
Flour for dusting
Salt and pepper
Melt the butter in a large frying pan, season the steaks and dust them in plain white flour before sealing them on both sides, ensuring they are golden brown.
Put the steaks into a casserole with the leeks and carrots.
In the same frying pan, colour the shallots, turn down the heat and add the crushed garlic and juniper.
Cook for one minute before adding the red wine and stock. Bring to the boil and then pour the liquor over the steaks. Add the thyme, cover the casserole with a lid, and place in a medium oven to braise for 90 minutes.
Season with more salt and pepper if necessary.
Present each steak with a leek heart, carrot and some shallots; serve with creamy mashed potatoes or some plain boiled white rice.