Scandi Spiced Rubbed Venison Haunch

Cooking time
Serves8-10 people
Gluten-free diets
Scandi Spiced Rubbed Venison Haunch

A Scandi inspired roasted venison haunch to delight. Peppered with caraway, juniper and rosemary, scattered with bright pomegranate jewels and finished with a rich sloe gin sauce.


  • 1.5kg venison haunch
  • 2 sprigs rosemary, leaves only plus extra to garnish
  • 2 tsp juniper berries
  • 2 tsp caraway seeds
  • 2tbsp olive oil
  • Sea salt
  • Freshly ground black pepper
  • 1 orange
  • 250ml red wine or 125ml sloe gin and 125ml water
  • 2 bay leaves
  • Squeeze of honey
  • 1 pomegranate
Buy the ingredients to start making your own
Add Ingredients To Basket


1. Heat your oven to 180°C/Fan 170°C/Gas 4.
2. Unwrap the venison haunch from its packaging. Cut away the net and discard. Set the venison haunch in a roasting dish and leave to come to room temperature.
3. Finely chop the rosemary leaves. Tip the juniper berries, caraway seeds and chopped rosemary into a mortar. Add the olive oil and plenty of seasoning. Crush everything together with the pestle.
4. Rub the fragrant mix all over the venison haunch. Slide into the oven to roast for 50 mins. This will give you a medium rare haunch. Cook for an extra 10-15 mins for a well more done haunch.
5. Remove from the oven and place the haunch on a board. Cover with foil and leave to rest for at least 30 mins.
6. Place the roasting dish with the venison juices on the hob. Squeeze in the juice from the orange. Pour in the wine or sloe gin and water. Drop in the bay leaves. Bring to a bubble and simmer for 10 mins. Add a little honey and seasoning to taste.
7. Carve the venison into thin slices. Serve scattered with pomegranate seeds, rosemary sprigs and the orangey gravy.
Shopping List
Add main ingredients to basket
Kitchen Cupboard
Add cupboard ingredients to basket

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop