Braised venison haunch

Prepare the ingredients 

Dab the venison dry with kitchen roll and tie it up with kitchen twine. Season the meat generously with salt and pepper and brush with oil. Wash the parsley, shake it dry, pluck the leaves and finely chop them. Wash the vegetables, peel if necessary and chop into 2 cm cubes. Put the tomato purée, vegetables and parsley in a bowl and mix well. 

Sear the meat 

Put the meat in the roaster and cook it in the X BO (200°C/-100% humidity, automatic programme “Venison haunch, braised”) for 10 minutes. Add the vegetables to the meat, put the spices on top and mix well. Cook in the X BO (180°C/80% humidity) for another 10 minutes.  

Cook the venison 

Mix together the red wine, port, stock and cranberries, pour the mixture over the meat and steam in the X BO (98°C/100% humidity) for 10 minutes. Insert the food thermometer into the venison, change the settings to 120°C/80% humidity and cook for around 1.5-2 hours until the core temperature reaches 70°C. 

Reduce the stock 

Remove the roaster from the X BO, strain the stock and juices through a sieve catching the liquid in a pan. Season with a pinch of freshly grated nutmeg, then pass through a fine-mesh sieve. Reduce the liquid by a third over a medium heat then season with salt and pepper. 

Finishing touches 

Plate up the vegetables. Slice the venison and serve the slices in the sauce. 

Pro tip 

For optimum results, take the venison out of the fridge approx. 2 hours before cooking. To ensure that it cooks evenly, tie the meat with kitchen twine.