• Venison haunch meat boned and rolled on a wooden cutting board with rosemary
  • Sliced roast venison haunch with a close-up view on a plate.
  • Nutritional data label for a frozen product with UK flag icon.
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Venison Haunch Boned & Rolled

Venison Haunch Boned & Rolled

£15.00 GBP
£15.00 GBP
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Venison Haunch Boned and Rolled is perfect for a Sunday roast can be roasted in a hot oven or pot-roasted. Venison Haunch is simple to cook and easy to carve. Venison is full of flavour and offers a very healthy alternative to other meats; it is low in fat and high in iron. 

 

Product Information

  • Ingredients

    • Wild Venison (UK) (100%)

  • Cooking Methods

    • Venison Haunch is simple to cook and should be treated like beef. To Roast Venison Haunch preheat oven to 230c/ 450f / Gas Mark 8
    • Rub the meat with some garlic butter and cover with fresh Thyme and Rosemary. To help stop the Venison drying out you can cover with streaky bacon.
    • Place in the preheated hot oven for 10 minutes to seal the meat all over. After 10 minutes remove the meat and baste turn the oven down to 180c/ 350f/Gas Mark 4
    • Return the Venison to the oven and roast allowing approximately 15 minutes for every 500g, the meat will be medium rare, reduce the cooking time by a couple of minutes for a rarer dish. When the meat is cooked and juices run clear remove the Venison.
    • Cover and leave to rest for 15 minutes. Use the cooking juices to make a rich gravy , Venison goes particularly well with dark fruits. Serve with the roasted vegetables and Celeriac mash.

  • Dietary Information

    • Gluten-free
    • Low fat
    • High protein

  • Please Note

    • All our game is wild and shot and although every effort is made to remove any shot on rare occasions traces of shot may be found

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