Our Venison Haunch Steak is a premium cut from the hind leg of the deer, offering tender, lean meat with a deep, rich flavour. Sourced from wild deer, shot by Robert Hawker, it is naturally free from animal feeds and lives a totally natural life. With its lower fat content, Cooking a Venison Steak requires careful preparation to retain its tenderness and taste.
 
The best way to cook a Venison Haunch Steak is rare, this will keep it juicy and tender. A simple seasoning of sea salt, cracked black pepper, and fresh herbs such as thyme or rosemary enhances its natural flavour. Searing in a hot pan with butter or oil for 1.5 to 2 minutes per side develops a rich crust while keeping the centre pink and tender. Resting the steak for a few minutes, ideally the same amount of time you cooked it for, before serving allows the juices to redistribute, creating a more flavoursome bite. Basting with butter and garlic during cooking or serving with a red wine reduction and roasted root vegetables adds even more depth to the dish.
 
Compared to a grass fed beef steak, venison is higher in protein and lower in fat, making it a great choice for those looking for a leaner red meat. It is also rich in iron, zinc, and B vitamins, which support energy levels and overall health. With less cholesterol and fewer calories, venison provides a nutritious alternative while delivering a full, robust flavour.
 
For those looking for a well-rounded, flavour-packed steak, Venison Haunch Steak offers a naturally rich taste with plenty of nutritional benefits.
 
Average pack weight: 180g
 
£28/Kg