Roe Haunch, Roasted and Stuffed with Apricots and Almonds

Serves 8-10.


  • 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.


  1. Pre-heat the oven to 230C/450F.
  2. 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:

  1. Melt the butter and cook the onion until soft but not coloured.
  2. Add the remaining ingredients, mix well and allow to cool.
  3. Spoon into the pocket and fix with a skewer.
  4. Mix the butter, mustard and sugar to a paste and spread over the haunch.
  5. Season well.
  6. 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 2¼ hours, removing the foil for the last half hour.
  7. Transfer to a carving dish.
  8. Pour some stock into the roasting pan and bubble on top of the stove, then strain and pour into a sauce boat.
  9. 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 “Prue’s New Country Kitchen” available online at Merlin Unwin Books at