04 Jan Herby Venison Haunch
- A tablespoon of coarse sea salt
- A squeeze of lemon juice
- A couple of cloves of garlic
- 50ml extra virgin olive oil.
Pre-heat your BBQ to 200degC.
With a sharp paring knife pierce the top side of the haunch 8-10 times, and put a sprig of fresh rosemary in each hole. Sprinkle with a good pinch of coarse sea salt and coarse ground black pepper.
Prepare a herby baste, by blitzing a few sprigs each of rosemary, thyme and parsley, a tablespoon of coarse sea salt, a squeeze of lemon juice, a couple of cloves of garlic, followed by 50ml of extra virgin olive oil. Brush the meat all over with the baste.
Place in the base of a large roasting tray some roughly chopped veg, a couple of carrots, a couple of red onions, a few bay leaves and a stick of celery, and place the venison on top.
Roast in the hot BBQ for 40 minutes, to build a flavourful crust, reduce the air intake so the temperature drops to 160deg C and continue roasting for 2 more hours, or until the internal temperature reaches 55deg C. Rest the haunch for 30 minutes minimum, preferably an hour.