Haunch of Venison

To start this substantial meal you will first preheat the oven to 180˚c. Then to move on to the dauphinoise potatoes, to start finely slice 2 white onions to make a White Roux.

Butter in until melted add your sliced onions and sweet off until nice transplant coat, next add your flour slowly mix the butter until well mixed, then add milk bit by bit mixing until a smooth consistency has been met to add more flavour into your white sauce add a few sprigs of thyme, rosemary (take the leaves off from the stalk) and remember to season as you go and mix again until all in cooperated.

Now moving on sure will need to wash, peel potatoes and using a potato slicer slice your potatoes into wafer-thin (more like a crisp) and layer them into a casserole dish and add your sauce to fill until it covers the potatoes then repeat the process until you get to the top of your dish.

Next place your dish into the oven and cook at 180˚c for 40 minutes or until the potatoes are soft in the centre put to one side. Now to get onto the main event the venison. To start wash all your side veg (sprouts, carrots and sprouts) for the sprouts cut a bit of the bottom of the sprouts (remove any dirt inside the sprouts) and cut a small cross incision at the bottom of the sprouts (this will make the sprouts to cook evenly).

For the carrots peel the carrots and top and tail, then start to chop them into circles about 0.3 to 0.5 cm and put them to one side. For the fine beans cut into half and remove the tips on each end and like the carrots put to one side. To cooking of the vegetables bring a pot of hot water to boil and a pinch of salt now drop your veg in and let to cook. (Cook for 5 minutes or until soft) take out of the water and into ice water to chill in ice water.

For the venison salt and pepper as normal. Now heat a frying pan up until it steamy add in some oil and spread the oil around until the pan has an even coating of the pan. Place your venison into the pan (if it is hot enough it will have a sizzling sound) 3-4 minutes on each side getting a nice sear. Place on to a pan and cover. Deglaze the pan with the red wine reduce to half once the glaze has reduced and taken off the heat.

To plate up place your venison on to a serving plate and place your vegetables into a microwave and warm back up. Place next to the venison. Cut a portion of your dauphinoise potatoes and place them next to the vegetable. For a finish place your glaze over your venison and there you have it a Haunch of Venison served with a side of vegetables, a slice of homemade dauphinoise potatoes and a red wine reduction. Bon Appétit!