Venison Haunch with Roasted Baby Carrots, Duck Fat Potatoes & Tenderstem Broccoli

with Juniper & Red Wine Jus

There’s something deeply grounding about cooking venison. It’s honest meat — lean, powerful, and unforgiving if rushed, but absolutely rewarding if treated with respect. This dish is about restraint and precision. The venison haunch is seasoned simply and cooked to a perfect medium-rare, allowing its natural flavour to shine — earthy, iron-rich, and unmistakably elegant.

The roasted baby carrots bring sweetness and colour, caramelised just enough to soften their bite while keeping their freshness intact. Duck fat potatoes add indulgence and crunch — golden on the outside, fluffy within — grounding the dish with warmth and comfort. Tenderstem broccoli keeps everything fresh and green, lightly charred for texture and balance.

The final touch is the juniper and red wine jus — glossy, aromatic, and quietly powerful. It doesn’t steal the show; it frames it. This is the kind of plate that belongs on a linen-covered table, eaten slowly, with intention. Food that respects the ingredient — and the moment.

Ingredients (Serves 2)

Venison

• 2 venison haunch steaks (180–220g each)
• Sea salt & freshly ground black pepper
• 1 tbsp olive oil
• 20g butter
• 1 garlic clove, lightly crushed
• 1 sprig rosemary or thyme

Duck Fat Potatoes

• 400g potatoes (Maris Piper or similar)
• 2–3 tbsp duck fat
• Sea salt

Roasted Baby Carrots

• 200g baby carrots
• 1 tbsp olive oil
• 1 tsp honey
• Salt & pepper
• A few thyme leaves (optional)

Tenderstem Broccoli

• 150–200g tenderstem broccoli
• Olive oil
• Sea salt
• Lemon zest (optional)

Juniper & Red Wine Jus (Recommended Sauce)

• 1 small shallot, finely diced
• 1 tsp crushed juniper berries
• 150ml good red wine
• 300ml beef or game stock
• 10g cold butter

Method

1. Duck Fat Potatoes

1. Preheat oven to 200°C.
2. Parboil potatoes in salted water for 8–10 minutes until just tender.
3. Drain, steam dry, then gently rough up the edges.
4. Toss with duck fat and salt, roast for 45–55 minutes, turning once, until deeply golden and crisp.

2. Roasted Baby Carrots

1. Toss carrots with olive oil, honey, salt, pepper, and thyme.
2. Roast at 190°C for 20–25 minutes until caramelised but still vibrant.

3. Juniper & Red Wine Jus

1. Sweat the shallot in a little oil over medium heat until soft.
2. Add crushed juniper berries and toast gently for 30 seconds.
3. Pour in red wine, reduce by two-thirds.
4. Add stock and simmer until reduced and glossy.
5. Strain if desired, then whisk in cold butter just before serving.
   ✔ Deep, aromatic, and perfect for venison.

4. Tenderstem Broccoli

• Blanch in salted boiling water for 2 minutes, then refresh in ice water.
• Before serving, sauté or grill with olive oil and salt until lightly charred.
• Finish with lemon zest if you want brightness.

5. Venison Haunch

1. Bring venison to room temperature and season well.
2. Heat a heavy pan until very hot, and add oil.
3. Sear venison 2–3 minutes per side for medium-rare.
4. Add butter, garlic, and herbs; baste for 30–40 seconds.
5. Rest for 5 minutes, then slice against the grain.

Plating Tip

Slice the venison cleanly, and fan it slightly. Place potatoes confidently, carrots with intention, and broccoli upright for height. Spoon the jus around the meat — not over it. Let the venison speak.

Nutritional Values (Approx. per serving)

• Calories: ~620 kcal
• Protein: ~48g
• Fat: ~32g
• Carbohydrates: ~38g
• Fibre: ~7g
• Sugar: ~9g

Chef’s Note

Venison is one of those ingredients that teaches patience. It doesn’t need tricks — just confidence, heat, and respect. When cooked properly, it delivers a depth that few meats can match. This dish reminds me why simplicity, when done right, is the highest form of luxury. Cook it calmly, plate it proudly, and let the flavours do the talking.