Roast haunch of venison with celeriac, juniper and bay

By Birgitta

A magnificent feast packed with flavour. Have everything ready so that, after the initial browning, the meat is away from the heat for the least possible time. The timings are for very rare venison, which is how I like it.

Hugh Fearnley-Whittingstall

Ingredients

• 4 kg venison haunch, boned and rolled
• Salt and freshly ground black pepper
• 200 g lard or goose fat (or 200ml oil)
• 2 celeriac, peeled and cut in chunks
• 40 baby onions or shallots, peeled and left whole
• 850 g slab bacon, cubed (or lardons)
• 20 g thyme sprigs (ie, a big handful)
• 20 bay leaves
• 15 g juniper berries (roughly 3 tbsp), slightly squashed
• 150 ml red wine

Preparation

Step 1

Preheat the oven to 220C/425F/gas mark 7. Season the haunch, place in an oven tray and brown for 20 minutes. Lower the heat to 170C/325F/gas mark 3 and take the tray from the oven. Transfer the venison to a plate. Put the fat in the tray and scatter in the veg, bacon, herbs and juniper. Season well, give it a good stir, then nestle the venison on top and roast for an hour, or until a meat thermometer reads 50C. Transfer the meat to a warm plate, cover loosely with foil and leave to rest in a warm place.

Turn up the heat to 200C/400F/gas mark 6. Pour off the excess fat, and roast the veg for another 30 minutes. Stir in the wine and roast for 15 minutes. Thinly slice the haunch and serve with the veg and juices poured over.