Out Of Season
Haunch Joint Of Wild Venison
Shelf Life: 5 Days
Can Be Frozen Great Britain
Cut from the haunch of the animal, our Venison Haunch is perfect for long, slow roasts, boasting lean meat and the deep, gamey flavour that characterises our venison. With eye catching appearance for easy but spectacular entertaining, this lean red meat is low in fat and makes for delectable seasonal dining. Strictly sourced sustainably from the wild, and expertly prepared by our Master Butcher.
The haunch is of the same deep red meat as the rest of the deer, and is cut from the top of the back legs of the animal. Wild meat is typically lean with lots of connective tissue. This requires skill to cut neatly away from the bone, before trimming the meat, and neatly rolling for a spectacular easy carve roasting joint.
A roasting joint deserving of the top table and a seasonal special not to be missed. Slow roast on a trivet of onion, carrot, and celeriac, to give the venison aroma while be sure to deglaze the roasting tray with veal stock for a fragrant gravy. Serve with spiced red cabbage, dauphinoise potatoes, and watercress.
|Our recipe tips for cooking your Venison Haunch|