Roast venison haunch with onion gravy, clapshot and peas This home cooked meal is very different from ones which I usually write about. That is because it is one in which I only had a very small hand in the cooking process, instead being largely free as a house visitor to enjoy a beer or two as I watched everything come together. The main focus of the meal was a beautiful big five or six pound venison haunch which was to be roasted and enjoyed with some clapshot, peas and red onion gravy. Bone in venison haunch joint The venison had been frozen so it had been carefully defrosted in the fridge over the course of a couple of days. The cooking time I'm told was then calculated using the format/equation of firstly 30 minutes at 220C/450F/Gas mark 8, followed by 12 minutes per 500g at 170C/350F/Gas Mark 3. I don't use metric (only imperial) but I wasn't responsible for the cooking, so didn't need to perform the necessary conversion calculations. Butter is rubbed on to the v...