Recipe: Roast venison haunch (plus great ideas for leftovers!)

Make the most out of leftover roasties!

Make the most out of leftover roasties! - Credit: Getty Images/iStockphoto

Having harvested your venison respectfully, using up every last morsel soon becomes second nature. These venison recipes from Anna Rogers will help you minimise your waste...

Beautiful roast venison the Mr's Rogers way!

Beautiful roast venison the Mr's Rogers way! - Credit: Archant

This month, it’s all about saving the pennies! Hands up those who are guilty of spending too much over the Christmas period! Yep, you have guessed it: I have! It turns out I got a bit over-excited (again) with gifts for friends and family. With this in mind, I have turned my thoughts to some frugal cooking.

In all honesty, I generally endeavour to use up leftovers wherever I can. I get a lot of pleasure from creating something out of what could seem nothing. Eeking out several meals from one roast, for example, really is the epitome of a waste not want not attitude. It also means that I get to avoid the supermarket for an extra day or two, which is never a bad thing!

On my social media accounts, I talk a lot about wasting less and enjoying more. Like with all meat and vegetables, a lot of time, effort and hard work goes into getting that piece of game onto the plate. A stalking outing alone has financial implications, such as the fuel you use to get to your chosen destination, the equipment, the rife, ammunition, bipods, insurance and even maybe a dog to assist – and of course not forgetting your time. All of this and there are no guarantees of a successful outing. This truly is the beauty and sometimes the frustration that comes with stalking wild deer.

I have accompanied my husband many a time out stalking. Even if you are not carrying the rifle, you get swept up in the experience. If the right deer presents itself, there is for me always a mixture of feelings. A moment of adrenaline, success and a clean kill. Then a moment of remorse as you rest your eyes upon the deer, taking in its beauty and the surroundings it keeps. But I am then always brought back to how professionally and sympathetically the next stages are handled. Once back at the larder, and the butchery process begins. My husband has been a professional deer stalker now for over 20 years. He makes the larder work look effortless. Not gory, but respectful, clinically efficient and clean. So within only a few minutes, I don’t see a deer, but a carcass and food for our family or for those of you who will buy it further down the line.

When you have that kind of connection, it really does make you think twice about ditching any leftovers in the bin. For me, this feels quite unjust. So, this month, I wanted to give you some suggestions of how you can find homes for any extra meat in some leftover recipes. As a starting point, I am sharing with you a roast venison haunch recipe. A tiny tweak in the form of a simple crust, this recipe still provides the comforting simplicity of a roast, but with a little touch of added flavour in the form of fennel seeds, cumin and juniper.

For the leftover suggestion, it really is easy. Ideal after a busy day at work, with tasty, ready-to-go ingredients, both are doable for even the most reluctant of cooks.

Caramelised Onion cream cheese and Venison loaded jacket potato

Caramelised Onion cream cheese and Venison loaded jacket potato - Credit: Archant

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Roast Venison | Ingredients

? Haunch of venison

? 1 tbsp juniper berries

? 3/4 tbsp cumin seeds

? 3/4 tbsp fennel seeds

? 2 tbsp olive oil

? Generous pinch of salt

? Black pepper

? 5 garlic cloves for the roasting dish

ROAST VENISON | method

1. Crush the seeds and berries in a pestle and mortar and add the olive oil, salt and pepper.

2. Press the mix into your venison.

3. Sit the venison on 5 or more lightly bruised garlic cloves (no need to peel them) in a roasting tin.

4. You will need the oven set at 200°C. To work out how long you will need to cook the venison for follow this method: cook the venison at 15 minutes per lb plus 15 minutes.

5. Baste halfway through cooking,

6. Rest the meat for at least 30 minutes.

7. Serve with all your favourites.

Caramelised Onion cream cheese and Venison loaded jacket potato | Ingredients

? 1 medium potato

? 2 tbsp caramelised onion Philadelphia

? A few slices of venison roast leftovers

? Few sprigs of fresh thyme

? 1 spring onion

? Cheddar cheese for grating

Caramelised Onion cream cheese and Venison loaded jacket potato | method

1. Pre-heat the oven to 220°C.

2. Wash and prick the skin of the potato. Oil the skin and season if desired.

3. Cook for 1hr 30min.

4. Once cooked, scoop out the potato into a bowl.

5. Give the skins a little spray with oil and return to the oven in a dish to crisp while you make the filling.

6. Stir in the Philadelphia.

7. Chop and add the venison (leave a little to top at the end), chopped spring onion and thyme.

8. Season with salt and pepper.

9. Remove the skins from the oven and refill the skins with the mix.

10. Top with your saved venison slices and grate over a little cheddar.

11. Leave in the oven for five minutes while you prep a salad.

12. Then serve, drizzle with olive oil and a few more thyme sprigs. It really doesn’t get much easier than that does it?!

Roast Potato Muffins | Ingredients

? 6-hole silicon muffin tin

? A little oil to line each hole

? 4 roast potatoes, chopped

? 1 small white onion, gently fried in butter and oil

? 4 eggs, beaten

? Splash of milk

? 5 cherry tomatoes, chopped

? Grated cheese

? A few fresh basil leaves, chopped

? Salt and pepper

Roast Potato Muffins | method

1. Brush the muffin tin with a little oil.

2. Gently fry off the onion till soft.

3. Evenly spread out the potatoes between each muffin and do the same with the onion, tomatoes and cheese.

4. Whisk up the eggs and milk, adding the fresh basil and salt and pepper. Pour into each muffin hole.

5. Cook at 180°C for 20 minutes. Allow to cool a little, then turn out. Eat hot or cold. I served mine with salad and leftover stewed red cabbage.