Venison Haunch Boned & Rolled

Venison Haunch Boned & Rolled Frozen



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.

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Venison (UK)(100%)




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.

Venison Haunch is simple to cook and should be treated like beef.

To Roast Venison Haunch preheat oven to 230c/ 450f / Gas Mark 8

Layer the bottom of a roasting dish with some seasonal root vegetable to lie the meat on.

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 the juices run clear remove the Venison from the oven , 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.


Roast at 180 degrees for approximately 50 to 80 minutes depending on size.