Venison haunch with roasted and fried vegetables
Recipe
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20 minutes
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250 minutes
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270 minutes
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4-6 persons
Has the game season arrived? Discover the taste of venison haunch, a beautiful piece of game. It is healthy and easily digestible meat with a fine texture, a high protein content AND it is great to cook venison haunch on the Big Green Egg. In this recipe, you first sear the haunch on all sides and then let the meat continue to cook slowly at a low heat. This keeps it tender and juicy, just as venison is meant to be. You serve it with cabbage roasted in the kamado, sweet potato and fried Brussels sprouts. Put the pan of vegetables and sliced meat in the centre of the table for a rugged-looking dish.
INGREDIENTS
Venison haunch
- 1 venison haunch weighing approx. 2 kg
- 2 cloves of garlic
- 4 sprigs of thyme
- 4 sprigs of rosemary
- 100g butter
Vegetables
- 1 white cabbage
- 2 orange sweet potatoes
- 2 purple sweet potatoes
- 500 g sprouts
- 1 onion
- 50 g butter
- ½ tsp Madras curry powder
- 50 ml bourbon
- 5 tbsp. olive oil
- 1 tbsp sambal badjak
IN ADVANCE
- Light the charcoal in the Big Green Egg and bring to a temperature of 170°C.
- Meanwhile, remove the membranes, any tendons and excess fat from the venison haunch. Lay the venison haunch with the shank facing you and cut the meat along the thigh bone loose up to the knee joint, leaving the thigh bone completely free. Cut the joint and remove the thigh bone from the meat; leave the shank in place.
- Peel the garlic and halve the cloves lengthwise. Place the garlic, sprigs of thyme and rosemary on the venison haunch and tie up the meat with butcher’s twine.
METHOD:
- For the vegetables, place the white cabbage on the charcoal. Roast the cabbage on the glowing charcoal for about 45 minutes, turning regularly so that the cabbage cooks evenly.
- After 45 minutes, put the convEGGtor Basket in place and place a half stainless steel grid on top. Place the sweet potatoes on the half grid and close the lid of the kamado. Let the sweet potatoes roast for about 45 minutes, until they are soft. Meanwhile, the cabbage is also continuing to cook; thanks to the half grid you can easily keep turning it.
- Use a skewer to check if the white cabbage and potatoes are soft and remove them from the Big Green Egg. Put them to one side.
- Remove the half stainless steel grid and place a whole stainless steel grid on the basket. Place a large skillet on top of this, close the lid of the EGG and bring the temperature to 200°C.
- Melt the butter in the skillet. Place the venison haunch in the butter and sear it on all sides.
- Remove the skillet with the venison haunch from the EGG, remove the grid and place the heat shield in the convEGGtor Basket. Place a Drip Pan on top of this, put the grid back and place the venison haunch on top. Insert the pin of a core thermometer which you can set to the desired temperature into the core of the meat and set the core temperature to 50°C. Close the lid of the kamado and bring the temperature to 120°C. Cook for about 1.5 hours until the set core temperature is reached.
- Meanwhile, wipe the skillet clean. Clean the sprouts and halve them lengthwise. Peel and finely chop the onion. Remove the charred outer leaves from the white cabbage. Cut the cabbage into quarters, cut out the core and discard. Cut the cabbage quarters into coarse pieces.
- Remove the venison haunch from the EGG when the set core temperature is reached. Cover loosely with aluminium foil and leave it to rest; the core temperature of the venison haunch will rise a few more degrees, then it will have the perfect temperature. Remove the grid and heat shield and put the grid back. Place the skillet back on the grid, close the lid of the EGG and bring the temperature to 200°C.
- Melt the butter in the skillet. Stir in the curry powder and fry for about 30 seconds. Stir the white cabbage through it and cook for about 5 minutes; turn it occasionally, closing the lid of the EGG after each action. Deglaze with the bourbon and add salt and pepper to taste.
- Scoop the cabbage out of the skillet and set aside. Heat 3 tablespoons of the olive oil in the skillet, add the onion and fry until translucent. Mix the sprouts and sambal badjak with the onion and fry for about 4 minutes until al dente. Stir regularly and close the lid of the EGG after each action. Meanwhile, peel the potatoes and cut them into slices about 2 centimetres thick. Drizzle the slices with the rest of the olive oil.
- Stir the cabbage through the sprouts and place the potato slices on top. Heat for a few more minutes. Meanwhile, cut the venison haunch into nice slices.
- Remove the skillet from the Big Green Egg, place the venison haunch on top and place the skillet on a heat-resistant surface on the table.
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