Recipe – Seared Venison Haunch with Red Onion Marmalade

I decided to try a new marinade for venison from Paul’s Poultry and after a trip to the Spice Shop, I learned that juniper berries were good for tenderising and marinating meat, game in particular. 

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Recipe

Ingredients

600g, venison haunchDSC_0219

Marinade Ingredients

5 juniper berries

1 tbsp, rosemary

Olive Oil

Salt and pepper

Crush and blend marinade ingredients in a pestle and mortar. 

Crush a bit first before adding olive oil

Crush a bit first before adding olive oil

Add marinade and venison haunch to zip-top bag and leave in refrigerator for a couple of hours.

Mix in oil before adding to venison

Mix in oil before adding to venison

Heat non-stick skillet and cook venison haunch, for 18 minutes, flipping every 2 minutes.  Let rest covered for 10 minutes.

Sear venison on all sides

Sear venison on all sides

Meanwhile or at an earlier point, make the red onion marmalade.  (recipe below).

Red Onion Marmalade

1 tbsp, Olive Oil

1 tbsp, Butter

2 red onions, chopped

1 tbsp, brown sugar

1 tbsp Thyme, chopped

Balsamic vinegar

Salt and pepper (to taste)

Heat olive oil and butter over medium-low heat.  Add onions and cook for 8 minutes before adding brown sugar and cooking for a further 5 minutes. 

Allow onions to caramelize

Allow onions to caramelize

Add thyme, salt and pepper, and a splash of balsamic vinegar and cook for another 10 minutes.

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Serve venison with red onion marmalade.  We had Paprika Rainbow Chard with it.

Enjoy!

Enjoy!

Remaining red onion marmalade will keep for days in the refrigerator and is good with beef or as a sandwich spread.

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2 Comments

Filed under Farmers'/Food Markets, Recipes

2 responses to “Recipe – Seared Venison Haunch with Red Onion Marmalade

  1. Uncle Scot

    Great looking dish .Consider using cellophane bags instead of plastic to avoid toxic outgas. Available at NEEDS.com .Merry Christmas and much love.

  2. Pingback: Recipe – Honey Glazed Parsnips | London Busy Body

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