Roasted haunch of venison

Rostad hjortstek

Roasted haunch of venison

Many Swedes hunt and so venison can often find its way on to the table for a Sunday lunch, especially in rural communities. It is a good thing too as venison is high in protein and low in fats, especially saturated fats. It is also a good source of iron and vitamin B12. Meat eaters really ought to eat more game and less farmed meat. This is an easy recipe and makes for a superb Sunday lunch. John Duxbury




• Venison should be served rare or medium rare, never well done.
• If possible, use a meat thermometer to avoid overcooking the meat as it is more reliable than just timing, and venison ends up tough if over cooked.


1   carrot, peeled and sliced lengthways
1   celery stick, roughly chopped
1   onion, peeld and roughly sliced
3   bay leaves
5   small sprigs ot thyme
8   juniper berries
12   black peppercorns
1   haunch of venison, boned, rolled and tied
    oil for brushing
240 ml (1 cup) beef stock
240 ml (1 cup) red wine
1 tbsp   tomato puree
1 tbsp   redcurrant jelly


1. Preheat the oven to 230°C (450°F, gas 8, fan 190°C).

2. Put the vegetables in a roasting dish, along with the bay leaves, 3 small sprigs of thyme, the juniper berries and 6 of the black peppercorns.

3. Place the meat on top of the vegetables and tuck 2 small sprigs of thyme under the string round the meat. Brush the meat with a little oil. Crush the remaining peppercorns and sprinkle on top of the meat.

4. Roast for 20 minutes if under 2 kg (4½ lb), 30 minutes if larger.

5. Turn down the heat to 170°C (325°F, gas 3, fan 150°C). Cook for a further 12 minutes per 500 g (1 lb) for medium rare. If using a meat thermometer, roast until between 50°C (rare) and 55°C (medium rare).  Remove the meat, cover with foil and keep warm for at least 20 minutes.

6. Skim off any fat from the roasting pan. Add the beef stock, wine and tomato puree, stirring thoroughly. Bring to a boil and simmer until reduced to a thick syrupy consistency. Keep a careful eye on it so it doesn’t reduce too much.

7. Five minutes before you are ready to carve the meat, pour the mixture through a sieve into a saucepan. Add the redcurrant jelly and return to a gentle simmer.

8. Carve the meat in nice thick slices and pour some of the gravy over the meat.

Serving suggestions

Serve with Hasselbackpotatis (Hasselback potatoes) and a side dish of an apple, celery and walnut salad.

Alternaivtely serve it as a traditional British Sunday roast with seasonal vegetables and roast potatoes.


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John Duxbury
Editor and Founder