Roast venison haunch

A real showstopper and an alternative option – this fabulous dark, lean meat is bursting with flavour and is guaranteed to have the family gathering around the dinner table on a Sunday afternoon. Cook it for longer if you’d prefer it to be well done.

1 hour 35 mins

4

Easy

• 1x Field & Flower venison haunch
• 1tsp sea salt
• 3 onions, sliced
• 2 celery sticks, sliced
• 750g carrots

1. Remove the joint from its packaging and pat dry. Bring to room temperature by leaving out of the fridge for at least an hour.

2. Preheat your oven to 240°C/220°C fan/gas mark 8.

3. Season the joint with Dorset Sea Salt Natural Salt before cooking.

4. Place the onion, carrot and celery in a deep baking tray (you can use this for gravy later on).

5. Place the joint on top of your sliced vegetables and put the tray in the centre of the oven, then roast for 25 minutes.

6. Reduce your oven temperature to 180°C/160°C fan/gas mark 4 and roast for a further 55-60 minutes.

7. Remove the joint from the oven and transfer to a carving board. We recommend removing the joint when the centre has reached 53°C. After a long rest the temperature will reach 58°C.

8. Cover with foil and leave to rest for at least 20 minutes.