My dad, an avid hunter/stalker, probably cringes to know that I now cook and eat venison. After many years living at home, having access to fresh venison provided by my Dad, I would never eat it. It just did not appeal to me. I do not cook a lot of venison now but do pick up a fair share from the London Farmers’ Market, when available. Practicing with several techniques and marinades, I find that venison does benefit from an overnight marinade as the meat itself is very lean.
500g venison haunch
2 tbsp, pomegrante molasses
2 tbsp, olive oil
1 tbsp, soy sauce
1 tbsp, balsamic vinegar
Salt & Pepper
To enable me to mix the marinade and meat, I put all marinade in a plastic zip-top bag and add meat. (It cuts down on dishes to wash as well.) Refrigerate overnight, turning the bag to spread the marinade on occasion.
Remove meat from refrigerator about 30 minutes before wanting to cook it.
Preheat oven to 180 degrees Celcius. Heat pan over medium heat. Brown venison haunch on all sides (2-3 minutes on each side). Some of the marinade will caramelize.
The result will be a juicy, lean meat. I served with roasted carrots and parsnips and a bottle of Gigondas. Enjoy!