flipKing's Venison Roasted with Juniper
King's Venison Roasted with Juniper
Why this dish? The deer poached in the royal forest is the very emblem of Robin Hood: killing the king's game was punishable by death. Every venison feast under Sherwood's oaks is an act of joyful defiance against authority.
A haunch of venison roasted on a spit, rubbed with herbs and juniper berries, basted with its own fat, served on a trencher with a sharp vinegar and spice sauce. The poacher's glory.
Tonight, the king dines in London — and we, we eat his deer! Look at this piece turning on the spit, friend: I brought it down with a single arrow in the heart of the grove. Rub it with juniper and sage, baste it with its fat, and let the vinegar sauce bite your tongue. Drink your ale, laugh loud, and let the sheriff go to the devil!
- •Haunch of venison — a fine piece (royal meat)
- •Juniper berries, sage, thyme — generously (forest marinade)
- •Lard or fat — for basting (glazing)
- •Vinegar, honey, ginger, pepper — for the sauce (sweet-sour-spiced sauce)
- •Salt — as fortune allows (seasoning)
King's Venison Roasted with Juniper
A haunch of venison roasted on a spit, rubbed with herbs and juniper berries, basted with its own fat, served on a trencher with a sharp vinegar and spice sauce. The poacher's glory.
Why this dish? The deer poached in the royal forest is the very emblem of Robin Hood: killing the king's game was punishable by death. Every venison feast under Sherwood's oaks is an act of joyful defiance against authority.
Tonight, the king dines in London — and we, we eat his deer! Look at this piece turning on the spit, friend: I brought it down with a single arrow in the heart of the grove. Rub it with juniper and sage, baste it with its fat, and let the vinegar sauce bite your tongue. Drink your ale, laugh loud, and let the sheriff go to the devil!
Ingredients (period version)
- Haunch of venison — a fine piece (royal meat)
- Juniper berries, sage, thyme — generously (forest marinade)
- Lard or fat — for basting (glazing)
- Vinegar, honey, ginger, pepper — for the sauce (sweet-sour-spiced sauce)
- Salt — as fortune allows (seasoning)
Ingredients
- Venison roast (or fallow deer) — 1 kg (meat)
- Juniper berries — 1 tbsp crushed (signature aroma)
- Fresh sage and thyme — a few sprigs (herbs)
- Butter or lard — 50 g (basting)
- Cider vinegar — 4 tbsp (sauce base)
- Honey — 2 tbsp (sweetness)
- Ginger + pepper — 1 tsp (spices)
Method
- Rub the meat with crushed juniper, chopped sage, thyme, salt, and pepper; let rest 1 hour.
- Sear the roast on all sides in butter or lard.
- Roast in the oven at 180°C, basting regularly, until medium-rare (about 20 min per 500 g).
- Deglaze the pan juices with vinegar and honey, add ginger and pepper, reduce to a sauce.
- Let the meat rest, slice, and serve on thick bread, drizzled with sauce.
How it was made : Venison was reserved for the nobility; royal forests were protected by draconian forest laws. Meat was roasted on a spit and served with sour and spicy sauces (medieval English people loved the sweet-sour contrast, such as 'sauce camelline' with vinegar, cinnamon, and ginger).
The contemporary twist : Presented with a miniature arrow stuck in it and named 'the sheriff's deer' for theatrical service.
Sources : The Forme of Cury (English culinary collection, 14th c.) · C. M. Woolgar, The Culture of Food in England 1200-1500
Robin Hood · Charactorium
