Serves 6
2 lb (900g) haunch of venison
1 onion
2 carrots
2 stalks celery
1 oz (25g) white cooking fat thinly pared rind and juice of 1 orange
1/2 pint (300m1) chicken stock
1 tablespoon redcurrant jelly salt and freshly milled pepper beurre manie
Marinade 1 onion
6 juniper berries
1 bay leaf
4 black peppercorns
1/2 pint (300m1) red wine
1 tablespoon oil
Place the venison in a deep dish. Peel and slice the onion for the marinade and arrange over the meat. Crush the juniper berries and add to the meat along with the bay leaf and peppercorns. Pour over the red wine and oil and marinate overnight.
Peel and thickly slice the onion and carrots. Trim and coarsely chop the celery. Drain the meat, reserving the marinade, and pat dry. Melt the cooking fat in a flameproof casserole over low heat and brown the venison all over. Lift from the pan and keep hot.
Add the onion, carrots and celery to the hot fat and fry gently for 4-5 minutes until lightly browned. These form a bed of braising vegetables. Place the venison on top. Pour in the reserved marinade and add the pared orange rind. Add sufficient stock to cover the vegetables and bring to the boil. Cover with a lid and transfer to an oven heated to 325°F (160°C) or Gas no. 3, and cook, allowing 30 minutes per 1 lb (450g) plus 30 minutes extra about 11/2 hours.
Transfer the meat to a warmed serving platter and keep hot. Strain the cooking liquid into a saucepan, add the orange juice and redcurrant jelly and season with salt and pepper. Add the beurre manie in small pieces to the liquid and stir until melted and blended. Bring to the boil, stirring all the time until gravy has thickened. Check seasoning. Slice the venison and pour over a little of the gravy. Pass the remaining gravy separately in a warmed sauceboat.