Our Venison Haunch Joint is a prime roasting cut taken from the hind leg of the deer, making it the venison equivalent of beef topside, except you won’t have a fatty cap to aid the cooking process. Naturally lean with a deep, rich flavour, it is a versatile joint that can be cooked quickly for a tender, pink centre or slow-roasted for a more fall-apart texture.
 
For a fast roast venison joint, preheat the oven to 220°C, season the joint with salt, black pepper, garlic, and rosemary, and sear it in a hot pan before transferring it to the oven. Cook for 15-20 minutes per 500g, ensuring the centre remains blushing pink for maximum tenderness. Always rest the meat for at least 10-15 minutes after cooking to allow the juices to settle.
 
For a slow-cooked venison haunch, braise it in red wine, stock, and aromatic vegetables at 140°C for 4-5 hours, allowing the meat to break down gradually into a tender, melt-in-the-mouth texture. This method works particularly well for hearty stews or pulled venison dishes.
 
Since venison is naturally low in fat, especially wild shot venison, keeping it tender relies on not overcooking the meat and allowing it to rest properly, especially for a fast cook. Using a marinade with olive oil, juniper berries, and red wine before cooking can help enhance moisture and flavour. Basting during roasting and slicing against the grain after resting ensures the meat stays tender.
 
Average pack weight: 1.2Kg
 
£24/Kg