As so often, failed to take any photos as pushed to get it done. Have had muntjac haunch before but underwhelmed as flavour was so mild it scarcely came through. This haunch is small but should still be enough to feed four people.This time set about it differently. Decided to pot roast it in a slow cooker on a bed of sweet vegetables. It worked a treat. The vegetable enhanced and married to the venison flavour, the meat was so tender, it was a knockout. Try it and see if you agree.
In a very hot skillet with a cup of (olive) oil sear the haunch until brown on all sides, set aside. In the same skillet, reduce heat to low and toss in the stalks of a head of celery cut in 15mm slices, together with the leaf stalk ends and the heart. Add two medium onions chopped into comparable sizes to celery. Stir and let sweat until onions become transparent. Raise heat again and pour in 2/3rd bottle white wine until it bubbles vigorously. Tip contents of skillet into the slow cooker. Add about 12 juniper berries, teaspoon of peppercorns, dessert-spoon of dried oregano (preferably fresh if to hand), three bay leaves and four cloves of garlic coarsely chopped. Top with chicken stock until liquid is around an inch deep. Place haunch ontop of these vegetables. (optional, cover top of haunch with four rashers of smoked bacon). Set SlowCooker to high and leave for 3 -3.5 hours. Resist temptation to lift lid! The developing smell will tell when it is nearing ready, I checked meat with thermometer for 70C.
Take out haunch and rest it.
Scoop all the vegetables to one side, strain and pour off all the liquid into a pan and boil and reduce until it just begins to thicken. Add two tablespoons of redcurrant jelly, adjust seasoning. As I had them, I added two handfuls of fresh cranberries at the last minute.
Slice meat and serve on a bed of the vegetables (and bacon cut into thin strips), discarding any large pieces, then pour the sauce over the meat. Serve and enjoy!
- haunch of muntjac on bone
- cup of oil
- head of celery
- 2 medium onions
- peppercorns
- 3 bay leaves
- 12 juniper berries
- 4 cloves garlic
- 1 dstspn dried oregano
- white wine
- chicken stock
- 4 smkd bacon rashers (optional)
- Tblspn redcurrant jelly
- seasoning
