Venison haunch roasted slowly over indirect heat until tender, carved and served with a sharp redcurrant sauce. A centrepiece for autumn entertaining.
smokeandsoil.com/recipes/grilled-venison-haunch-with-redcurrant
by L Field
Prep
20 min
Cook
2h
Total
2h 20m
Serves
6
Level
Hard
Method
BBQ
Target Temps
For the Venison
Venison haunch is lean and benefits from a slow approach—too fast and it dries out. Two-zone cooking lets you bring it up to temperature gently and finish with colour over the coals, preserving its natural tenderness while developing a subtle smoky depth. This method respects the meat’s character, allowing the flavours to unfold without masking them.
The simplicity of rosemary, thyme, and garlic complements the venison’s rich, earthy notes, while a clean, balanced vinaigrette made with redcurrant, vinegar, Worcestershire sauce, and Dijon mustard adds a bright, tangy contrast. It’s a combination rooted in traditional countryside cooking, celebrating seasonal ingredients and straightforward techniques over fire.
This recipe leans on precision—using an instant-read thermometer to monitor internal temperature ensures the haunch is cooked just right, avoiding the common pitfall of overcooking. The grilling itself is a blend of craftsmanship and patience, where the BBQ is a tool for controlled, clean cooking rather than a rushed event. It’s a methodical approach that rewards care with a dish that’s both refined and honest.
For the Venison
bone-in or boneless (sourced from a reputable British butcher)
leaves roughly chopped
leaves stripped
crushed
For the Redcurrant Glaze
Health Notes
Venison is one of the leanest red meats available — lower in fat than beef or lamb, and high in iron and protein. It's a good choice for those looking to eat red meat with a lighter nutritional footprint.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
480
kcal
42g
protein
8g
carbs
28g
fat
Values are estimates and vary with portion size and preparation.
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For the Redcurrant Glaze
Preparation and Seasoning
Pat the venison haunch dry with paper towels. In a small bowl, combine the olive oil, chopped rosemary, thyme, crushed garlic, salt, and pepper. Rub the mixture thoroughly over the entire surface of the haunch. Allow the meat to sit at room temperature for at least 30 minutes while you prepare the grill.
Setting the Grill for Two-Zone Cooking
Set up your Weber Master-Touch for two-zone cooking. Place a full chimney of lit Weber briquettes on one side of the charcoal grate. Place the roasting tray on the opposite side, directly under where the venison will sit. Add the oak wood chunks to the lit briquettes. Place the cooking grate on and close the lid, adjusting the vents to stabilise the temperature at 120°C (250°F).
The Low and Slow Cook
Place the venison haunch on the cooking grate over the indirect heat zone (above the roasting tray). Insert the probe of your meat thermometer into the thickest part of the haunch, avoiding the bone. Close the lid and maintain the grill temperature between 110°C and 130°C (230°F and 265°F). Cook until the internal temperature reaches 52°C (126°F). This will take approximately 1.5 to 2 hours, depending on the thickness of the cut.
Prepare the Glaze
While the venison cooks, prepare the glaze. In a small saucepan, combine the redcurrant jelly, balsamic vinegar, Worcestershire sauce, and Dijon mustard. Heat gently until the jelly has melted and the mixture is smooth. Keep warm.
The Reverse Sear
Once the venison reaches 52°C (126°F), remove it from the grill and set it aside. Open the grill vents fully and allow the direct heat zone to reach maximum temperature (aiming for 250°C+). Move the haunch over the direct heat. Brush generously with the redcurrant glaze. Sear for 3-5 minutes per side, brushing with more glaze each time you turn it, until a deep, mahogany crust has formed.
Rest and Serve
Remove the haunch from the grill when the internal temperature reaches 57°C (135°F). Transfer it to a clean carving board, tent loosely with foil, and allow it to rest for a full 20 minutes. This is a critical step to allow the muscle fibres to relax and redistribute the juices. Carve against the grain and serve immediately with any remaining glaze.
Rest and Serve
Remove the haunch from the grill when the internal temperature reaches 57°C (135°F). Transfer it to a clean carving board, tent loosely with foil, and allow it to rest for a full 20 minutes. This is a critical step to allow the muscle fibres to relax and redistribute the juices. Carve against the grain and serve immediately with any remaining glaze.
Health Notes
Venison is one of the leanest red meats available — lower in fat than beef or lamb, and high in iron and protein. It's a good choice for those looking to eat red meat with a lighter nutritional footprint.
Per serving (estimate)
480
kcal
42g
protein
8g
carbs
28g
fat
probe
An instant-read thermometer is the single most reliable tool for achieving precise cooking results over fire. At Smoke & Soil, we champion clean, whole-food cooking that honours seasonal ingredients and respects the natural flavours of your produce. This thermometer fits perfectly into that ethos by taking the guesswork out of doneness, allowing you to cook meats, fish, and even vegetables to perfection every time. It is indispensable for ensuring food safety, particularly with poultry, where undercooking can pose health risks. It also speeds up weeknight cooking by giving you immediate temperature feedback, so you never have to second guess whether your food is ready. Using an instant-read thermometer correctly is as important as owning one. Insert the probe into the thickest part of the meat, avoiding bones which conduct heat differently and give false readings. Take multiple readings to confirm consistency, especially with larger cuts. This tool is not just for meat; it can help you nail the perfect temperature for everything from bread to custards, supporting a wide range of fire-cooking techniques. It is a straightforward way to elevate your BBQ game without fuss or guesswork. The instant-read thermometer embodies the no-nonsense, practical approach Smoke & Soil stands for. It is a tool that rewards attention to detail and encourages respect for the ingredients and the cooking process. Investing in a good quality, fast-reading model will pay dividends in flavour, texture, and safety. It also complements other techniques like carryover cooking and indirect heat methods, making it a versatile addition to your BBQ toolkit.
Temperature Targets
Written by
L Field
