This is a great dish to cook on a lazy Sunday when you have a good few hours to spare. Lovingly tending to a glorious haunch of venison, roasting over the crackling fire! In this recipe, the wild venison haunch is stuffed, tied and cooked slowly. The weight of the leg under the string should be enough to keep it spinning – although every now and again it will need a little helping hand with a quick twist of the wrist.
We’ve kept the stuffing of this leg super simple with a smattering of garlic and herbs, but that’s not to say that the addition of some fiery n’duja wouldn’t make for a handsome kick of heat if you fancied it (whilst also helping to lubricate the joint).
This recipe calls for an incredibly moreish rum salmuera, an Argentinean brine brushed over the meat as it’s cooking, which adds moisture and seasons the meat to its core!
For this recipe, we used a beautiful leg from a roe deer that was merrily skipping round a field munching its way through a local farmer’s crops. Deer have a habit of decimating crops as they move through farmland nibbling away as they go. Having relatively small stomachs they need to feed between 8-12 times a day – now that’s a lot of food!
Roe deer are often seen as both a positive and negative influence in the countryside. They can cause damage to young woodlands and agricultural crops, thus many landowners utilise the stalking of Roe deer and the sale of venison as a substantial supplementary income. It really is essential to balance the needs of a sustainable healthy population of deer with those of the environment.
So pull up a chair, pop the cork of a nice bottle of plonk and watch as the venison transforms before your eyes into a stunning roast for the family.