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15 mins

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Venison in Huntsman Sauce Recipe

Venison in Huntsman Sauce

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for Entertaining

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Venison in Huntsman Sauce is a real winter treat and is well worth the preparation time. Roast venison should never served on its own; it deserves an elaborate sauce. Here, we create a fine-tuned balance between sweet and sour to perfectly accompany a venison joint.

In Alsace, in North-East France (a big hunting region) this dish is usually served with chestnuts. I also like to serve a celeriac puree.

      Preparation Time: 30 Minutes + waiting

      Cooking Time: 45 Minutes

A Top Choice Recipe for Entertaining

Ingredients for Venison in Huntsman Sauce

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 8:
3 lb
joint of venison
4 oz
1½ oz
1 sprig
bay leaf
3 sprigs
1 pint
dry white wine
7 fl oz
wine vinegar (red or white)
2 tablespoons
vegetable oil
1 teaspoon
mixed spice
1 pint
beef stock
4 - 5
2 oz
2 oz
plain flour
3 tablespoons
double cream


How to Cook Venison in Huntsman Sauce

  1. The secret to Venison in Huntsman Sauce is a long marinade, so prepare this recipe at least one day (and preferably two) in advance. First of all, prepare the joint, by removing any shiny skin which surrounds the meat.
  2. Peel and roughly slice the carrots, shallot and celeriac, place the venison joint in a dish and add all the marinade ingredients. Spoon the mixture over the meat several times then cover and set aside in a cool place. Turn the meat often during the 24 hour or 48 hour marinade period.
  3. Remove the joint from the marinade and wipe it carefully with kitchen paper. If available, tie a thin slice of pork fat (or streaky bacon) around the meat to prevent it drying out while cooking. Set the meat aside for the moment.
  4. To make the sauce, place the marinade in a heavy-bottomed saucepan and add the beef stock and peppercorns. Cover and gently boil for 1½ hours. Allow to cool slightly then strain and discard all solids, retaining the sauce.
  5. Make a brown roux by gently melting the butter in a clean saucepan and stirring in the flour (this forms a thick paste). Continue stirring as the roux gently bubbles and cooks becoming brown in colour. Do not allow the roux to bubble too vigorously, or it will burn rather than brown. Stir in the strained sauce and very gently boil this for ¾ hour more.
  6. Meanwhile, roast the venison in a preheated hot oven (Mk 8 - 450ºF - 230ºC) for 45 minutes (15 minutes per lb.)
  7. Allow the venison to stand in a warm place for at least 10 minutes before serving. Meanwhile, check the sauce. If it's too thick, add a little more stock. If it is too thin, take the lid off the pan and continue to boil gently to reduce the liquid. Just before serving, stir in the cream but do not allow it to boil. Serve the meat with a full-bodied red wine, like a Burgundy or Chateauneuf du Pape.

To serve, carve the venison and arrange the slices on a large serving dish. Drain the syrup from a tin of peach halves, arrange the peaches around the meat and fill the hollows of the peaches with cranberry sauce. The contrast between the sour sauce and the sweetness of the peaches is ideal for a strong-tasting meat. The huntsman sauce should be served separately in a sauce boat and used sparingly (any that is left will freeze for a future occasion).
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Reviews of Venison in Huntsman Sauce

Rating 5 out of 5 - Many cooks will make this recipe again January 09 2015
This is definitely a recipe I will be using again and again. Three deer in the freezer so far which isn't bad for a someone who has never shot a gun in her life! But I try to cook nice stuff for my hunter husband - enough to keep him providing me with wild meats. Beautiful recipe with a sort of sweet and sour hint to the sauce.
(1 review)

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