Roast Haunch of Venison with Seasonal Sides

Venison makes a superb alternative to lamb at Easter – lean yet full of flavour, and perfectly suited to roasting. Cooking the haunch on a bed of vegetables not only keeps the meat moist, but also creates the base for a deeply savoury gravy.

Roast Haunch of Venison with Redcurrant Gravy

Ingredients (Serves 6)

• 1.8–2kg haunch of venison, brought to room temperature
• 2 onions, roughly chopped
• 2 carrots, roughly chopped
• 2 celery sticks, chopped
• 4 garlic cloves, lightly crushed
• 2 sprigs rosemary
• 2 sprigs thyme
• Olive oil
• Sea salt and black pepper
• 30g butter
• For the gravy
• 2 tbsp plain flour
• 150ml red wine
• 300ml good beef or game stock
• 3–4 tbsp redcurrant jelly (to taste)
• 1 tsp balsamic vinegar (optional)

Method

1. Heat the oven to 200°C (180°C fan).
2. Scatter the onions, carrots, celery, garlic and herbs into a large roasting tin. Drizzle with olive oil and season well.
3. Sit the venison on top of the vegetables. Rub with a little oil, season generously, and dot with butter.
4. Roast for 20 minutes, then reduce the oven to 170°C (150°C fan) and cook for a further 35–40 minutes for pink venison, or 45–50 minutes for medium. Use a meat thermometer to ensure it’s cooked safely and to your preference.
5. Remove the venison from the tin, cover loosely with foil and rest for 25–30 minutes.
6. Place the roasting tin over a medium heat, sprinkle in the flour and stir it into the vegetables.
7. Gradually add the red wine, scraping up all the caramelised bits, then add the stock and simmer for 10–15 minutes.
8. Strain the gravy, pressing the vegetables well, then stir in the redcurrant jelly (and balsamic if using). Adjust seasoning to taste.

Celeriac & Potato Mash

Earthy celeriac lightens the mash while keeping it rich enough to stand up to venison.

Ingredients

• 600g floury potatoes, peeled and chopped
• 400g celeriac, peeled and chopped
• 75g butter
• 100ml double cream or hot milk
• Salt and white pepper

Method

1. Boil the potatoes and celeriac together in well‑salted water until tender.
2. Drain and allow to steam dry briefly.
3. Mash until smooth, then beat in the butter and cream.
4. Season carefully and keep warm.

Glazed Roasted Carrots

Sweet, glossy carrots echo the redcurrant gravy and add colour to the plate.

Ingredients

• 800g carrots, peeled and halved lengthways if large
• 2 tbsp olive oil
• 1 tbsp butter
• 1 tbsp honey or maple syrup
• A few thyme leaves
• Salt

Method

1. Toss the carrots with olive oil, salt and thyme.
2. Roast at 200°C for 25–30 minutes, turning once.
3. Add the butter and honey for the final 5 minutes, allowing the carrots to glaze and caramelise.

Braised Mustard Cabbage

This brings gentle bitterness and texture, cutting through the richness of the roast.

Ingredients

• 1 large cabbage (mustard cabbage, Savoy or spring greens), thickly sliced
• 1 small onion or 2 shallots, finely sliced
• 1 tbsp butter
• 1 tbsp olive oil
• 150ml vegetable or chicken stock
• 1–1½ tsp wholegrain mustard
• Salt and black pepper

Method

1. Heat the butter and oil in a wide pan and soften the onion gently without colouring.
2. Add the cabbage and toss to coat.
3. Pour in the stock, cover and braise for 8–10 minutes until just tender.
4. Stir through the wholegrain mustard, season well and serve immediately.

To Serve

Carve the rested venison into thick slices and serve with the mash, carrots and cabbage, spooning over plenty of redcurrant gravy.

Wine Pairing: Reds for the Roast

Venison pairs beautifully with red wine, particularly styles with depth, spice and good acidity.

Affordable Option

Loved & Found Castelao – £9.50

A beautifully smooth, fruit‑forward Portuguese red from Lisboa, with blackberry, raspberry and cherry flavours. Excellent value and particularly good with venison cooked with a hint of sweetness.

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Upgrade Option

Famille Perrin Vacqueyras – £20

(Decant at least an hour before serving.)

The Rhone is the home for great food wine. Maybe less well known than its big brothers, Châteauneuf-du-Pape and Gigondas, Vacqueyras is a fantastic appellation, and Famille Perrin is a producer with great pedigree. This wine is made from Grenache and Syrah, offering cherry, spice and liquorice notes that easily match the richness of venison and redcurrant gravy.

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A White Wine Alternative

If red isn't your thing, fear not! We have you covered.

Chatel Buis Montagny – £17.75

Burgundy is one of the most historic wine regions, producing some of the best wines in the world. This wine is from the Montagny appellation and is made with the region's signature grape, Chardonnay. With fresh peach and blossom notes, rounded out by subtle vanilla, it has enough body to sit comfortably alongside venison without overpowering the dish.

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An Easter Menu Made for Sharing

From sparkling wine and beautifully crafted canapés to a generous venison roast with carefully chosen wines, this Easter menu is designed for long lunches, good conversation and relaxed celebration – exactly as Easter should be.

Find more inspiration in our canapés blog here.