Roast Venison Haunch with Huckleberry Sauce

Roast venison haunch with huckleberry sauce

We discovered huckleberries back in June whilst on holiday in the Pacific Northwest of America. It was served as a syrup with pancakes for breakfast at Gibson Mansion in Missoula. My wife thought it would make a great sauce to go with venison. As usual, she was right on the money.

Find out how to make this terrific sauce and meal with a simple recipe.

Continue reading“Roast Venison Haunch with Huckleberry Sauce”


Roast Venison Haunch with Huckleberry Sauce

5 mins prep
45-50 mins cook
Easy
4 servings
Mature Syrah

Huckleberries only grow in the Northwest area of the USA, and in the wild, they cannot (currently) be farmed. The berries are quite similar to blueberries, a little more concentrated fruit and sweeter. Someone I work with recommended partially dehydrating blueberries to create a close approximation to wild huckleberries. Sounds reasonable to me.

Equipment

  • 1 saucepan
  • Roasting tray and rack
  • Cast iron skillet / frying pan
  • Sharp carving knife

Ingredients

  • 800g venison haunch (or 2 x 400g)
  • 100ml blackberry vinegar
  • 6 tbsp huckleberry jam
  • 2 tbsp huckleberry syrup
  • 1 cinnamon stick
  • 2 bay leaves
  • 150g huckleberries or blueberries
  • Extra virgin rapeseed oil
Making the huckleberry sauce
Roasted venison haunch (small) carved ready for dinner

Method

  1. Place the venison haunch on a rack over a roasting tray in a pre-heated oven or Big Green Egg (indirect setup) at 125°C/250°F. If using an Egg, optional cherry or pecan smoking chunks can be added to the glowing coals.
  2. Whilst this is roasting, reduce the blueberries by simmering them over a low heat in a small saucepan until their skins burst a little. Add the vinegar, jam, syrup, cinnamon stick and bay leaves. Heat gently and simmer, then leave to cool.
  3. After 40-45 mins, or when the venison has reached an internal temperature of 46°C/115°F, remove it from the oven/Egg. Cover the roasting tray with foil and then a towel to keep the meat to temperature.
  4. Warm up the sauce. Heat up a cast iron skillet or grid to a high temperature. Add some rapeseed oil, then sear the venison haunch for 30 seconds each side.
  5. Slice the venison, pour over some warm sauce, serve with vegetable hash and potatoes.
Roast venison haunch and huckleberry sauce served with vegetables

Hints, Tips and Pictures

  1. If huckleberry jam/syrup isn’t available, you can substitute for blueberry products instead, adding a little sugar.
  2. Gibson Mansion is a lovely B&B, if you’re in the Missoula area I highly recommend it.
    Gibson mansion in Missoula

6 thoughts on “Roast Venison Haunch with Huckleberry Sauce

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