Venison Haunch Roast with Juniper & Orange Sauce

For the venison, you’ll need:

• 1 rolled venison haunch
• A few cloves of garlic
• Fresh rosemary & thyme
• 6–8 juniper berries, lightly crushed
• Olive oil
• Salt & black pepper

Method:

1. Bring the rolled haunch to room temperature and season generously.
2. Make small incisions across the meat and tuck in slivers of garlic, fresh herbs and crushed juniper.
3. Rub with olive oil and roast hot at 220°C for 20 minutes to colour.
4. Lower the oven to 160°C and cook for around 20 minutes per 500g for medium-rare.
5. Rest well, at least 20–30 minutes, before carving

For the orange sauce you’ll need:

• Zest and juice of 1 large orange
• 1 tbsp red wine vinegar
• 1 tsp honey
• 1 small shallot, finely chopped
• 1 tbsp butter

Method:

Gently soften the shallot in a little butter, add the orange juice, zest, vinegar and honey, and simmer until slightly reduced. Finish with a knob of butter for richness and balance.

Serve the venison in thick slices with the sauce spooned over, alongside roasted roots and spring greens.