In the kitchen with MyTrela

Roast venison haunch with thyme and fresh salad

Preparation includes refrigerating in a marinade, searing and roasting the haunch. For serving, salad leaves are combined with tomato, cucumber and red onion.

1 serving

Roast venison haunch with thyme and fresh salad — AI-generated illustration for MyTrela. Serving suggestion.
AI-generated illustration for MyTrela. Serving suggestion.

Ingredients

Ingredient amounts cover the entire recipe. Weigh the ingredients in grams as listed.

  • Venison haunch180 g
  • Fresh thyme2 g
  • Salt2 g
  • Black pepper2 g
  • Garlic powder3 g
  • Rapeseed oil15 g
  • Mixed salad leaves25 g
  • Red tomato170 g
  • Cucumber180 g
  • Red onion45 g
  • Olive oil5 g

Preparation

  1. Wash meat and pat dry with paper towel. Rub with fresh thyme, salt, pepper and garlic powder. Refrigerate for several hours, at least 2–3, to marinate.
  2. Heat oil in a frying pan and sear the haunch on each side.
  3. Preheat the oven to 100°C and roast for 2.5 hours. After roasting leave the meat in the oven with the door ajar.
  4. Serve with a salad of mixed leaves, tomato, cucumber and red onion, drizzled with olive oil.

Total preparation time has not been confirmed.

Nutritional values

Nutritional values for this recipe have not been confirmed, so we do not provide calories or macronutrients.

About this recipe

Developed by MyTrela with AI assistance. The recipe has not been verified in a kitchen trial. The image is an illustration generated for MyTrela. The illustration shows a serving suggestion.