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Roe Haunch on the Bone, Marinated and Roasted.



  • 4-6 tbs of olive oil.
  • bottle red wine.
  • 1 onion sliced.
  • 3 sprigs parsley.
  • 1 bay leaf.
  • 8 peppercorns, crushed.
  • tsp thyme.


  1. Combine all the ingredients and mix well.
  2. Leave the haunch in the marinade for 24 hours before cooking.
  3. Loosely wrap the haunch in foil and put in the oven at 190C/375F/gas mark 5.
  4. Baste every 10 minutes.
  5. Cook for 20 mins per 450g (1 lb).

Gravy ingredients.

  • 2 tbs flour.
  • 2 tsp tomato puree.
  • Salt & pepper.
  • 150ml fresh/sour cream.

Gravy method:

  1. Remove most of the fat from the pan and stir the flour into the pan juices.
  2. Add 275ml of marinade, the tomato puree, salt, pepper and cream.
  3. Stir well and heat till bubbling.

Courtesy of "GCT"

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