Roast haunch of venison

Roast haunch of venison

Serves 4
1100 g haunch of Knuthenlund venison

75 g butter

500 ml water

8-10 whole juniper berries

salt & pepper


Crush the juniper berries in a mortar and rub into the haunch of venison with salt and pepper. Spread half the butter over the joint, and place on an oven grid on top of a roasting pan. Place in the oven for 5 minutes at 225°C. Then reduce the temperature to 160°C, and divide the rest of the butter over the haunch. Pour the water into the roasting pan and roast for a further 55 minutes or until the meat is rose-coloured. Allow the joint of meat to rest for 10 minutes before carving.