📝 About This Recipe
Transport your table to the rustic highlands with this majestic spit-roasted venison haunch, a centerpiece that celebrates the wild, lean elegance of forest game. Bathed in a signature rub of crushed juniper berries, black peppercorns, and fresh thyme, the meat is slowly basted over an open flame until it achieves a deeply caramelized crust and a succulent, ruby-red interior. This method utilizes gentle rotational heat to break down connective tissues while preserving the delicate moisture often lost in traditional roasting, resulting in a smoke-kissed masterpiece that is both primitive and sophisticated.
🥗 Ingredients
The Venison
- 5-6 lbs Venison Haunch (bone-in, trimmed of silver skin, at room temperature)
- 8-10 slices Bacon or Pancetta (thinly sliced for barding the lean meat)
The Dry Rub
- 2 tablespoons Juniper Berries (toasted and coarsely crushed)
- 1 tablespoon Black Peppercorns (cracked)
- 2 tablespoons Kosher Salt (adjust to taste)
- 1 tablespoon Fresh Thyme (leaves only, finely chopped)
- 1 teaspoon Garlic Powder
The Basting Liquid
- 1/2 cup Unsalted Butter (melted)
- 1/2 cup Red Wine (preferably a bold Cabernet or Syrah)
- 2 tablespoons Balsamic Vinegar
- 3 sprigs Fresh Rosemary (tied together to use as a basting brush)
Red Wine Reduction Sauce
- 2 cups Beef or Game Stock (high quality)
- 2 pieces Shallots (finely minced)
- 1 tablespoon Red Currant Jelly (for sweetness and shine)
- 2 tablespoons Cold Butter (cubed)
👨🍳 Instructions
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1
Prepare the dry rub by combining the crushed juniper berries, cracked peppercorns, kosher salt, chopped thyme, and garlic powder in a small bowl. Mix thoroughly.
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2
Pat the venison haunch completely dry with paper towels. Rub the spice mixture over the entire surface of the meat, pressing firmly to ensure it adheres. Wrap tightly in plastic wrap and refrigerate for at least 12 hours, or up to 24 hours for maximum flavor penetration.
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3
Remove the venison from the refrigerator 1 hour before cooking to bring it to room temperature. This ensures even cooking throughout the large cut.
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4
Prepare your grill or rotisserie pit for indirect medium heat (approximately 325°F/165°C). If using charcoal, push the coals to the sides and place a drip pan in the center.
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5
Bard the venison: Lay the bacon or pancetta slices over the leanest parts of the haunch and secure them with kitchen twine. This provides necessary fat to self-baste the meat while it rotates.
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6
Carefully thread the venison haunch onto the rotisserie spit, ensuring it is perfectly balanced. Secure the forks tightly so the meat does not slip during rotation.
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7
Mount the spit onto the rotisserie motor and begin rotation. Close the lid if using a grill, or maintain a consistent fire if using an open pit.
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8
In a small saucepan, whisk together the melted butter, red wine, and balsamic vinegar. Keep this warm on the edge of the grill.
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9
Every 20-30 minutes, dip the rosemary sprig bundle into the basting liquid and generously brush the rotating venison. This builds a flavorful glaze and prevents the exterior from drying out.
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10
While the meat roasts, prepare the sauce: Sauté minced shallots in a pan with a touch of butter until soft. Add the stock and red wine, reducing by half. Stir in the red currant jelly and whisk in cold butter cubes at the very end for a glossy finish.
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11
Cook the venison until an instant-read thermometer inserted into the thickest part (not touching the bone) reaches 125°F (52°C) for rare or 130°F (54°C) for medium-rare. Do not overcook venison, as it becomes tough and gamey beyond medium.
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12
Carefully remove the spit from the heat. Transfer the haunch to a carving board, tent loosely with foil, and let it rest for at least 20 minutes. This allows the juices to redistribute.
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13
Remove the twine and bacon slices. Carve the venison into thin slices against the grain and serve drizzled with the red wine reduction.
💡 Chef's Tips
Always use a meat thermometer; venison is extremely lean and can go from perfect to overdone in a matter of minutes. If you don't have a rotisserie, you can roast this on a rack in a 325°F oven, but you must turn it manually every 20 minutes. Toasting the juniper berries in a dry pan for 60 seconds before crushing unlocks their essential oils and floral aroma. Ensure the spit is balanced by doing a 'dry run' rotation before lighting the fire to avoid straining the motor. Don't discard the bacon slices used for barding; they are delicious chopped up and served alongside the meat.
🍽️ Serving Suggestions
Pair with a robust, earthy Red Zinfandel or an Oaky Syrah to complement the gamey notes. Serve alongside creamy garlic mashed potatoes or a root vegetable purée. Roasted Brussels sprouts with chestnuts and balsamic glaze provide a wonderful textural contrast. A side of wild mushroom ragoût enhances the 'forest floor' flavor profile of the dish. Finish the plate with a dollop of horseradish cream for a sharp, bright kick.