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Venison Haunch, wild mushrooms & celeraic

Venison Haunch, wild mushrooms & celeraic


By Abby Allen
15, October 2019

Winter. By its very nature, seems to suggest steamy breath, frosted mornings and windows fogged up by cooking. Nights are cold and drinks are warm. Food is earthy and hearty, a celebration of forest and fungi. 

There are many moments of celebration dotted through the calendar, last-minute guests coming to stay doing the rounds weeks before the big day. You'll need to be armed with a few dishes that will welcome and nourish, and feel right for the time of year. This is one of those recipes, simple, impressive, but most of all delicious.

Ingredients 

Method

Preheat the oven to 180C. 

Place a castiron pan over a high heat and brown the haunch all over.  Once the haunch is caramalised add the butter, celeriac, sage, chestnuts and good pinch of salt. Then place the pan into the preheated oven for 20 minutes. 

Add the wild mushrooms to the pan and pop back in the oven for a further 5 minutes.

Remove the pan from the oven. Leave the meat to rest for 15 mins, covered in tinfoil, keeping the celeriac, mushrooms and chestnuts warm. 

Slice the haunch and serve with the fabulous autumnal ingredients piled alongside.

Christmas venison recipe

Christmas venison recipe

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