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Briased Haunch of Venison

Where I live there are many dear roaming wild and I am lucky that there is a game butcher based on a local farm. The small Muntjac deer are plentiful and constantly raid the garden. A haunch of one of these is small enough to provide a good meal for about 6 people with not much left over. It costs about £6 to £7.

  • Total time: 2 and a half hours

Serves: 6


  • Haunch of Muntjac (though a haunch of small Roe or Fallow would do, it would feed more people)
    oil or duck or goose fat
    2 carrots
    1 good onion
    thyme, sage, or whatever herbs you have to hand
    a splash of red wine if you fancy


  1. In a large, shallow-ish, heavy ovenproof dish, brown the venison on both sides in the oil or fat. Remove from the dish.
  2. Add the chopped vegetables and fry them gently for a few minutes.
  3. Sprinkle both sides of the venison with the herbs and S&P and lay it on top of the vegetables. Pour on stock (and wine if using) to a depth of about two inches.
  4. Cover tightly with foil and braise in a moderate oven for about 2 hours. Keep an eye on it and if it looks like drying out add a little more stock.
  5. When it is nice and tender, remove from the oven and put the venison on a hot dish. Make a gravy with the juices from the pan using a mixture of plain flour mixed with a knob of butter and beating it whilst you heat it to thicken until it is smooth. The veg are too nice to throw away so I serve a little with each helping. Serve with mashed potato mixed with butter and Dijon mustard and any green veg you have or any other veg you fancy!

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