Former Scotland rugby flanker John Jeffrey lives in Kelso with his Northumberland-born wife, and this haunch is a family favourite.
He recommends you serve it with seasonal greens, roast potatoes and Yorkshire pudding.
Ingredients:
1 large venison haunch on the bone (3-4 lbs/1.6kgs)
50g/2oz goose fat
4 garlic cloves, finely diced
2 tbs red current jelly
cracked black pepper
sea salt
For the gravy:
1½ pints beef stock
1 tbs plain flour
2 generous glasses red wine
Method – Haunch
Place the haunch in a good sized roasting tin. Slice shallow cuts in the haunch and insert garlic. Gently warm goose fat and coat the haunch. Season with pepper and salt. Cover with foil and roast on a high heat (220-230C/Gas 8) for one hour. Remove and baste the haunch then return to the oven with the foil in a medium heat for 1½ hours. Remove from the oven, baste the meat, and drain and set aside the juices for the gravy. Coat with red currant jelly and a sprinking of sea salt. Return to the oven on a high heat for 40 mins. Once removed, allow 20 minutes for the joint to rest before carving.
Method – Gravy
Place juices from the joint into a pan on a high heat. Gradually whisk in the flour, and add the stock and wine. Once bubbling, lower the heat to a simmer for 20 mins, so the gravy reduces. Season with cracked black pepper and sea salt.
