Slow cooked haunch of venison in a creamy cider and mustard sauce

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the olive oil in a pan on a medium heat.

Step 2

Brown the haunch of venison in the pan, then remove to an oven proof dish.

Step 3

Add the butter and sage leaves to the pan juices and cook for 1 minute, then add the cider and mustard. Let it bubble up for 2-3 minutes, then add to the venison in the ovenproof dish.

Step 4

Cover with foil and bake in the oven at 180C for 45 minutes.

Step 5

Once cooked, lift the venison onto another plate cover with foil and allow to rest.

Step 6

Pour the mustardy juices into a small saucepan and heat until simmering.

Step 7

Mix the teaspoon of cornflour with the creme fraiche and add to the juices.

Step 8

Cook until slightly thickened.

Step 9

Carve the haunch of venison in thick slices and serve on butternut squash and apple puree with the sauce poured over generously.