- 1 roe haunch, weight approx 2.3kg.
- 110g butter, softened.
- 1 teaspoon mustard powder.
- 1 teaspoon soft brown sugar.
- 275ml stock.
- Salt & pepper.
- 25g butter.
- 225g onion, peeled and chopped.
- 2 pieces of celery, chopped.
- 175g ready to use dried apricots.
- 50g flaked almonds.
- 2 cardamon seeds, crushed.
- 50g fresh white breadcrumbs.
- 1 egg, beaten.
- Salt and pepper.
- Pre-heat the oven to 230C/450F.
- Lay the haunch flat, with the thick bit facing you, and make a big pocket with a sharp pointed knife; endeavour to keep the opening as small as possible.
For the stuffing:
- Melt the butter and cook the onion until soft but not coloured.
- Add the remaining ingredients, mix well and allow to cool.
- Spoon into the pocket and fix with a skewer.
- Mix the butter, mustard and sugar to a paste and spread over the haunch.
- Season well.
- Place in a roasting pan and roast for 20 mins, then cover with foil and reduce the heat to 190C/375F/gas mark 5 for 2Â¼ hours, removing the foil for the last half hour.
- Transfer to a carving dish.
- Pour some stock into the roasting pan and bubble on top of the stove, then strain and pour into a sauce boat.
- Serve with roast potatoes, creamed celeriac and brussel sprouts.
A roe haunch is part of the Roe Box.
Courtesy of Prue Coats, from the new edition of â€œPrueâ€™s New Country Kitchenâ€ available online at Merlin Unwin Books at www.countrybooksdirect.com.