Haunch of venison with lemon and honey

venison_honey_mainLegendary chef Michel Roux Jr helps you make the very best of your venison, with this mouth-watering recipe.

Serves 8


Venison leg, about 3kg

Olive oil

Juice of 1 lemon

4 tablespoons clear honey

4 onions

1 large or 2 small lemons (cut into wedges)

Sprig of thyme

250ml white wine

Salt & pepper


Rub the venison leg with a little olive oil, salt, pepper, lemon juice and 1 tablespoon of clear honey. Cover with cling film and then leave to marinate overnight.

Preheat the oven to 220˚C/Gas 7. Heat up a roasting tray on top of the stove and sear the venison with a generous amount of olive oil. Once the meat is coloured on all sides, put it in the hot oven. 

After 10 minutes, add the coarsely sliced onions, the lemons, 3 tablespoons of honey, thyme and the white wine. Put the meat back into the oven and lower the temperature to 180˚C/Gas 4. Roast for 30 minutes. Remove and take to the table to carve.

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