Venison Haunch with Braised Red Cabbage

Name: Venison Haunch with Braised Red Cabbage
Prep time: 1 h 20 min
Cook time: 45 min
Total time: 2 h 5 min
Yield: 4
Cuisine: British
Ingredients: Venison haunch; 2 carrots; 2 onions; 1 head of garlic; 1 bunch of rosemary; 1 bunch of 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

2 hours 5 minutes

Total Time

1 hour 20 minutes

Prep Time

45 minutes

Cook Time

Feeds

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
1 bunch of rosemary
1 bunch of 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

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

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, rosemary and thyme and sit the venison on top.

Cook at 210°C fan/gas mark 6 for 20 minutes, then reduce the temperature to 170°C fan/gas mark 4. Continue roasting for 15-18 minutes per 500g.

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

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.