Haunch of Venison with Plums, Port and Cinnamon
Share on facebook
Share on twitter
Share on whatsapp
Share on linkedin

Haunch of Venison with Plums, Port and Cinnamon Recipe by Chef JP McMahon

Preparation: 15 minutes, plus 1 hour marinating time
Cooking: 2 hours, plus resting time
Serves 8


1 × 3-kg/6½ lb haunch of venison, haunch of venison, on the bone
500 ml/17 fl oz (generous 2 cups) venison or beef stock (broth)
150 ml/5 fl oz (2/3 cup) port
12 plums, halved and stoned (pitted)
1 bay leaf

For the marinade

75 ml/2½ fl oz (1/3 cup)
1 teaspoon ground cinnamon
75 g/2¾ oz (1/3 cup firmly packed) soft brown sugar
50 g/2 oz (4 tablespoons) butter, melted
sea salt and freshly ground black pepper


Combine all the ingredients for the marinade in a mixing bowl and mix thoroughly. Brush the haunch of venison with the marinade and allow to stand at room temperature for 1 hour.

Preheat the oven to 160°C/325°F/Gas Mark 3.
Put the venison into a roasting pan and roast in the preheated oven for 1 hour 15 minutes.

Add the stock (broth), port, plums and bay leaf to the pan and roast for a further 45 minutes, basting the venison intermittently with the liquid, until it reaches a core temperature of 60°C/140°F on a meat thermometer.

Allow to rest for 10 minutes before carving.

Recipes from The Irish Cookbook by Jp McMahon  © Phaidon
Signed copies available to purchase from www.aniarrestaurant.ie

Recently Added

 Receive regular updates, special offers, reviews, competitions and much more..