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Roast Haunch of Venison

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Roast Haunch of Venison can be served on the bone or boneless. The meat is marinated for approximately a day before cooking and is usually cooked well done or medium. The marinate can contain rosemary that makes the dish especially aromatic.

Potatoes, carrots and other vegetables can be cooked together with the venison. The sweetness of these root vegetables fits perfectly this wonderful and low in fat meat. The dish is usually accompanied by delicious gravy.



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References

Roast Haunch of Venison with a Red Wine Gravy, www.waitrose.com

NICHOLA FLETCHER'S ROAST HAUNCH OF VENISON WITH ROWAN AND RHUBARB SAUCE, www.seriouslygoodvenison.co.uk

Roast haunch of venison with rosemary and root vegetables, uktv.co.uk