Venison haunch with red currant reduction and roasted winter vegetables

Ingredients

• 1.5 kg venison haunch (boneless)
• 2 tsp dried thyme
• 2 tsp dried rosemary
• Salt and freshly ground pepper
• 3 tbsp olive oil
• 1 onion, roughly chopped
• 2 carrots, roughly chopped
• 150 g celeriac, roughly chopped
• 4 garlic cloves, crushed
• 300 ml game stock
• 200 ml dry red wine
• 200 g red currants (fresh or frozen)
• 1 tbsp balsamic vinegar
• 3 parsnips, in pieces
• 3 red beets, in pieces
• 300 g Brussels sprouts, halved
• Pinch of nutmeg

Instructions

1. 1

   Take the venison haunch out of the refrigerator 1 hour before cooking so the meat reaches room temperature. Pat dry with kitchen paper.Preheat the oven to 160°C (fan) or 175°C (conventional).Rub the venison haunch all over with salt, freshly ground pepper, thyme and rosemary. Press the herbs in well.Heat a glug of olive oil in a large frying pan over high heat. Sear the venison haunch all over until golden brown, about 4 to 5 minutes. Take your time to get a nice crust.Place the venison haunch in a large roasting tray. Add the coarsely chopped onion, carrot, celeriac and the crushed garlic cloves. Pour the game stock and red wine over everything.Cover the roasting tray with aluminium foil and cook in the oven for 2.5 hours. Remove the foil for the last 20 minutes to develop a nice color.Meanwhile, cut the winter vegetables (parsnip, red beet and Brussels sprouts) into even pieces. Toss with olive oil, salt, pepper and a pinch of nutmeg. Spread out on a baking sheet and roast for 35 minutes at 200°C alongside or after the roasting tray.Remove the venison haunch from the roasting tray and let rest for 15 minutes under aluminium foil.Strain the roasting juices into a saucepan. Add the red currants (fresh or frozen) and cook over medium-high heat for 10 minutes until reduced to a light sauce. Season with a splash of balsamic vinegar, salt and pepper.Slice the venison haunch into even slices. Serve with the roasted winter vegetables and spoon the red currant reduction over. Garnish optionally with a sprig of fresh rosemary.