Experience the wild, untamed essence of nature with our extraordinary wild venison haunch. Sourced from free-roaming deer in their natural habitat, this culinary masterpiece embodies the true spirit of ethical and sustainable hunting. Every succulent slice reflects the purest form of meat, untainted by artificial additives or hormones. Dive into a world where premium quality and responsible sourcing unite, crafting a gastronomic adventure that is both remarkable and environmentally conscious.
Recipe: Slow-Roasted Venison Haunch with Juniper Berry Glaze
- 1 wild venison haunch (approximately 3-4 pounds)
- 2 tablespoons juniper berries
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup red wine
- 1/4 cup balsamic vinegar
- 2 sprigs fresh rosemary
- Salt and black pepper, to taste
- 1/4 cup beef or venison broth
Marinating the Venison:
- Crush the juniper berries and combine them with minced garlic, olive oil, red wine, balsamic vinegar, fresh rosemary sprigs, salt, and black pepper in a bowl.
- Place the wild venison haunch in a large resealable bag or shallow dish. Pour the marinade over the haunch, ensuring it’s evenly coated. Seal the bag or cover the dish with plastic wrap.
- Marinate in the refrigerator for at least 4 hours, or ideally overnight, turning the haunch occasionally.
- Preheat your oven to 300°F (150°C).
- Remove the wild venison haunch from the marinade and place it in a roasting pan. Reserve the marinade for later use.
- Roast the haunch for about 1.5 to 2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare. Adjust the cooking time for your preferred level of doneness.
- Halfway through roasting, baste the haunch with the reserved marinade and add the beef or venison broth to the roasting pan to keep it moist.
Resting and Serving:
- Once done, remove the venison haunch from the oven and tent it loosely with foil. Allow it to rest for about 15 minutes before carving.
- Carve the wild venison haunch into thin slices and serve it alongside roasted vegetables or a cranberry compote for a delightful pairing.