Orange Roasted Venison Haunch Recipe by Liz Hawkins

A tasty Orange Roasted Venison Haunch Recipe by one of our Facebook competition entrants. Try it for yourself today.

You can purchase our venison haunch here


Venison haunch, can be bone-in or boned and rolled
200-400g smoked streaky bacon rashers, preferably dry cure, depending on the size of the haunch
4-6 juniper berries
1 orange, preferably unwaxed
Leaves from 2 sprigs of rosemary
Black pepper


  1. Season the venison haunch with black pepper on all sides.
  2. Roughly chop an orange, removing and discarding the fibrous knot where the stalk was attached.
  3. Add to a food processor with the juniper berries and the leaves from the sprigs of rosemary and a pinch each of salt and pepper. Process to a rough paste, not completely smooth but spreadable.
  4. Stretch rashers of smoked streaky and lay onto a chopping board so that they are parallel to each other and slightly overlapping to form a mat. This will wrap around the orange mixture and venison to ensure there are no gaps. Ensure the mat is long enough to cover the length of the haunch with the rashers running across it.
  5. Spread some of the orange mixture over the centre third of this mat, leaving the ends of the bacon uncovered. Place the haunch onto the orange mixture, the side of venison touching the orange mixture will become the top of the joint so you may want to consider which way up you put it. Wrap the bacon around the joint by bringing the bacon ends over the haunch from left, then right, then left, etc overlapping the ends for a snug fit.
  6. Roll the joint over so that the bacon ends are underneath and place in a roasting tray on a rack.
  7. Roast at 210c for 20 mins then reduce the oven to 170c for 15 mins per 500g. If you dislike pink venison, you may prefer to allow 20 mins per 500g when the temperature is reduced. Once cooked, allow to rest in a warm place. A loose tent of foil can help retain heat but do not wrap too tightly as this can soften the bacon.
  8. Meanwhile, put the remaining orange mixture in a jug and add hot beef or venison stock. Allow to infuse then strain and use the stock to make gravy.
  9. Serve with whatever veg you fancy and enjoy!