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Venison Haunch with Braised Red Cabbage

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Total Time

2 hours 5 minutes

Prep Time

1 hour 20 minutes

Cook Time

45 minutes

Feeds

4

Our venison haunch recipe is an exceptional option if you’re looking for a dinner party centrepiece!

Ingredients

  • Venison haunch
  • 2 carrots
  • 2 onions
  • 1 head of garlic
  • Rosemary
  • Thyme
  • Olive oil
  • Salt and pepper
  • 1 red cabbage
  • 1 red onion
  • 100g root ginger
  • Zest of one orange
  • 1 star anise
  • 1 cinnamon stick
  • 2 whole cloves
  • Tablespoon of sugar
  • 100ml red wine
  • 200ml apple juice
  • 250g soft dark brown sugar


1

Take the venison out of fridge at least one hour before cooking. Pre heat the oven to 210°C fan/gas mark 6.

2

Once the oven is up to temperature, lightly oil and season the venison haunch all over. Place in a large heavy based oven proof dish. Wash and roughly chop the vegetables. Line the oven dish with the vegetables and sit the venison on top.

3

Cook at 210°C fan/gas mark 6 for 25 minutes, then reduce the temperature to 170°C fan/gas mark 4. Continue roasting for 15-18 minutes per 500g.

4

Once cooked, remove from the oven and rest for 10-15 minutes before carving

5

For the braised red cabbage: Shred the cabbage and red onion, add to a pan along with the whole spices, orange zest, sugar and liquids. Cook on a high heat until boiling, turn down to a low simmer and cook until most of the liquid has reduced and has left a nice sticky glaze. Add to few pinches of salt to season.

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Ingredients

  • Venison haunch
  • 2 carrots
  • 2 onions
  • 1 head of garlic
  • Rosemary
  • Thyme
  • Olive oil
  • Salt and pepper
  • 1 red cabbage
  • 1 red onion
  • 100g root ginger
  • Zest of one orange
  • 1 star anise
  • 1 cinnamon stick
  • 2 whole cloves
  • Tablespoon of sugar
  • 100ml red wine
  • 200ml apple juice
  • 250g soft dark brown sugar
...

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