Goodness gracious I loved this recipe. The venison tasted so clean and buttery (This is the loin, not the haunch. No haunches available on cooking day). Make sure to serve this with endive, as the two really compliment each other. A special thanks to the good people at McCalls Meat & Fish Company in Los Feliz, Ca. They are fantastic at what they do. Hope you like this one, friends!
“The stuff of which Sunday lunches are made. To go the whole hog, serve this with the trimmings of your heart’s desire-roast, mash potatoes, or Yorkshire pud and horseradish. We don’t take much notice of venison as we should; it is an animal that appeals to small producers and, as such, tends to be of high quality. The only rule is to either cook it rare, or to braise it very slowly for a long time. Anywhere in between and it will be tough as old boots.”
Living and Eating, John Pawson and Annie Bell
3 pound boned and rolled haunch of venison
Sea salt, black pepper
1 tablespoon vegetable oil
1 tablespoon sugar
1 1/2 teaspoons sea salt
1 1/2 pounds Belgian endive heads
2 tablespoons unsalted butter
1 teaspoon all-purpose flour
2/3 cup red wine
1 heaping teaspoon red currant jelly
3/4 cup beef stock
To prepare the endive, bring a large pan of water to the boil and half of the sugar and salt. Trim the brown base of the endive heads, taking off as little as possible so they remain whole, and remove any damaged outer leaves. Boil for 20 minutes, then drain and leave them to cool.
Preheat the oven to 425 degrees. Season the venison all over with sea salt and pepper.
Heat the vegetable oil in a roasting pan (or a skillet), add the venison and fry briefly, turning to color it on all sides. Transfer to a roasting pan (if necessary). Roast the venison in the oven, allowing 14-16 minutes per pound if you like your meat medium-rare, or 12-13 minutes per pound if you like it seriously rare. Baste often.
Transfer the roast to a plate, cover loosely with foil, and leave to rest for 15 mintes in a warm place while you make the gravy and finish th endives. Squeeze the endive heads with your hands to remove excess water, then sprinkle with the remaining salt and sugar. Heat the butter in a skillet and cook the endives on both sides until nicely carmelized and golden.
Spoon off excess fat in the roasting pan, leaving about a tablespoon. Transfer the pan to the stove and heat over a medium heat. Add the flour and let this seethe for a moment. Add the red wine and stir, scraping up all the brown bits on the bottom, then cook to reduce by about half. Add the red currant jelly, mashing it up to help it dissolve. Now pour in the beef stock and let it simmer for a few minutes while you carve the roast. Check the gravy for seasoning. Serve the venison with the endives and gravy.