Haunch of Venison

Haunch of Venison

I haven’t tried this but having recently eaten my first venison steak and burgers on holiday, I was interested to find out.

2 ½ kilo haunch on the bone  is best as the larger ones might have trouble fitting in the Halogen.

The best advice I can find involved browning the meat first but I think we could miss out that step in the Halogen oven.

Put the bottom rack on top of a shallow baking tin or line the Halogen with foil.

Preheat the oven for 5 minutes to 220°C

Brush meat with oil or melted butter and season with salt and pepper.

Place the haunch on the rack and use the extender ring.

Cook for 20 minutes at 220°C to seal the meat.

Lower the heat to 150°C and cook for 10-15 minutes per 500g until cooked to your taste.

Turn once during the cooking time about two thirds of the way through cooking.

Don’t overcook – it’s best a wee bit rare.

If the outside is cooking too fast you may need to use some foil to stop it burning.

Remove from the oven and wrap loosely in foil – allow to rest for 20-30 minutes before carving.

The timings may vary a bit from oven to oven so keep a close eye on it the first time to see what works for you.

Posted by Junie on 8/11/2011

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