Youtor
Venison Haunch Roast For your perfect CHRISTMAS DINNER
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=TGmMPcn0ft0
VENISON HAUNCH Roasted for the christmas dinner • Do you live in The Netherlands? Order these venison haunch at beef steak - http://www.beefensteak.nl/en/ • Subscribe tot the Grill Dome newsletter: http://bit.ly/VB0oHw • Ingredients: • 1 venison haunch • fresh garlic cloves • fresh rosemary • fresh thyme • 700 ml venison fond • 300 ml red port wine • salt and pepper • • How To: • Take off hte bottom part of the leg • Cut out the bone from the meat • String up the meat • Insert some rosemary and garlic • Spinkle in some pepper and salt • Smoke the the venison at 180 degrees Celsius or 350 degrees Fahrenheit • Meanwhile prepare the sauce • 700 ml venison fond reduced to 1/3 • Add some fresh stalks of rosemary and thyme • add 300 ml red port wine and reduce to 1/3 again • add some butter • When the core temperature reaches 57 degrees Celsius or 134 degrees Fahrenheit the roast is done • Let the roast rest for 15 minutes before carving it at the table. • • Music courtesy of Audio network • Royalty free music • Title: Rock the Rodeo • Artist: Tim Reilly
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