📝 About This Recipe
This majestic roast celebrates the deep, earthy flavors of the forest, featuring a lean haunch of venison seasoned with aromatic mountain herbs and crushed peppercorns. The meat is seared to develop a rich crust and then slow-roasted to a perfect medium-rare, ensuring every slice is succulent and tender. Finished with a luscious blackberry and port wine reduction, this dish is the quintessential centerpiece for a sophisticated winter feast.
🥗 Ingredients
The Venison
- 2-2.5 kg Haunch of Venison (boneless, tied securely with butcher's twine)
- 3 tablespoons Olive Oil (for searing)
- 50 grams Unsalted Butter (cubed)
The Spice Rub
- 1 tablespoon Juniper Berries (toasted and crushed)
- 1 tablespoon Black Peppercorns (coarsely cracked)
- 2 tablespoons Fresh Rosemary (finely chopped)
- 1 tablespoon Fresh Thyme (leaves only)
- 2 teaspoons Sea Salt (flaky)
- 3 cloves Garlic (minced into a paste)
Blackberry Port Sauce
- 2 pieces Shallots (finely diced)
- 200 ml Port Wine (Ruby or LBV)
- 400 ml Beef or Game Stock (high quality, low sodium)
- 150 grams Fresh Blackberries (halved)
- 1 tablespoon Red Currant Jelly (for sweetness and shine)
- 20 grams Cold Butter (to finish the sauce)
👨🍳 Instructions
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1
Remove the venison from the refrigerator at least 1 hour before cooking to allow it to reach room temperature; this ensures even roasting.
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2
Preheat your oven to 200°C (400°F). In a mortar and pestle, crush the toasted juniper berries, peppercorns, rosemary, thyme, salt, and garlic paste until a coarse, fragrant rub forms.
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3
Pat the venison haunch completely dry with paper towels. Rub the spice mixture all over the meat, pressing it firmly into the surface to create a thick crust.
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4
Heat the olive oil in a large, heavy-based roasting tin or oven-proof skillet over high heat on the stovetop.
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5
Once the oil is shimmering, sear the venison for 2-3 minutes per side. Use tongs to turn it, ensuring a deep brown crust develops on all sides.
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6
Add the 50g of cubed butter to the pan. Once foaming, spoon the melted butter over the meat for a minute to baste it.
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7
Transfer the roasting tin to the preheated oven. Roast for approximately 15-20 minutes per 500g for medium-rare.
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8
Use a meat thermometer to check the internal temperature; aim for 52°C (125°F) for medium-rare, as the temperature will rise while resting.
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9
Remove the venison from the oven, transfer to a warm platter, and tent loosely with foil. Let it rest for at least 20 minutes—this is crucial for a juicy result.
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10
While the meat rests, make the sauce. Place the roasting tin back on the stove over medium heat. Sauté the shallots in the pan juices until softened.
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11
Deglaze the pan with the port wine, scraping up all the caramelized bits (fond) from the bottom. Simmer until the liquid is reduced by half.
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12
Pour in the stock and continue to simmer until the sauce thickens and coats the back of a spoon.
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13
Stir in the blackberries and red currant jelly. Cook for 2-3 minutes until the berries soften slightly but retain their shape.
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14
Whisk in the cold butter for a glossy finish, season with salt and pepper to taste, and strain if you prefer a smooth sauce (though keeping the berries is traditional).
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15
Carve the venison into thick slices against the grain and serve immediately with the warm blackberry port sauce.
💡 Chef's Tips
Always use a meat thermometer; venison is very lean and can go from perfect to dry in just a few minutes. Resting the meat is non-negotiable; it allows the fibers to relax and reabsorb the juices. If you don't have port, a heavy-bodied red wine like Syrah or Malbec works beautifully as a substitute. To get a better crust, toast your whole spices in a dry pan for 60 seconds before crushing them. Avoid over-trimming the silver skin yourself if you aren't experienced; ask your butcher to 'oven-ready' the haunch.
🍽️ Serving Suggestions
Serve alongside creamy celeriac purée or buttery mashed potatoes to soak up the sauce. Honey-glazed roasted root vegetables, like parsnips and carrots, complement the gamey flavor. A side of braised red cabbage with apple provides a bright, acidic contrast to the rich meat. Pair with a robust Red Bordeaux or a peppery Northern Rhône Syrah. For a final touch, garnish with a few sprigs of fresh thyme and a handful of fresh blackberries.