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Haunch of Venison

Place haunch in a roasting tray and pour over apple juice. Cover venison. Does not need marinating as venison is very tender.

Roast in medium oven for approx 1-½ hours.

Make gravy using juice from venison, add a little flour, water from boiled vegetables or beef stock, red current jelly, salt and pepper, add a little red wine. Bring to the boil for a few minutes and then serve.

Testimonials

We arrived after coming down from the highlands to be met by Richard, and shown to a sumptuous HUGE bedroom with wonderful canopied bed, and a room the size of a dance hall with amazing decor. Seeing the rest of the farmhouse with dining room, sitting room, snooker room was fantastic. Great selection of drinks in the honesty bar, and the breakfast was....huge! A fantastic evening and stay all round, can't recommend this place enough. Will definitely be back soon.
 
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