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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

Craigadam Dumfries Hotels won the MacAllan Taste of Scotland Award. Celia Pickup's success is a sound testimonial to the continuing excellence of her cooking and presentation. Celia Pickup has developed game cooking at Craigadam into a true 'Taste of Scotland'. The meals are sumptuous, the desserts not for the calorie-conscious all in the setting of the wood-panelled dining room Dumfries Hotels don't get better than Craigadam
 
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