Braised Haunch of Venison
Venison was often served in the dining room of Blair Castle, home of the 10th Duke of Atholl, as deer roamed extensively in the hills surrounding the estate. This is one favourite method of preparation.
2 Onions, chopped
2 Carrots, sliced
4 Sticks Celery, chopped
2 Bay leaves
Sprig Fresh thyme
Handful Fresh parsley
Pinch Ground mace
4 Cloves, crushed
Pinch Cayenne pepper
Salt and freshly ground black pepper
1.8 Kilogram Haunch of venison (4 lb)
900 ml Stock (1 1/2 pints)
150 ml Red wine ( 1/4 pint)
Place all the vegetables in a large, deep flameproof casserole dish. Add the herbs, spices and seasonings.
Place the venison on the bed of vegetables and pour on the stock.
Bring to the boil, simmer and transfer to a moderate oven at 180 °C / 350 °F / Gas 4 for 3 hours or until the meat is tender.
Remove the meat, skim off any fat and add the wine.
Reduce this cooking liquid rapidly, adjust the seasoning and serve with the venison.