Venison Haunch On The Bone

Available: All year

• Available in different sizes from 1kg-5kg
• Option of 3 different types of venison depending on haunch size
  
• More flavour than boneless joints
• Aitch bone removed to make carving easier.
• Dispatched chilled

Unlike most roasts from farmed animals there can be very little fat in wild venison, so we recommend that you massage olive oil into the haunch before roasting, and cover with foil to keep it moist.  Our butchers remove the aitch or pelvic bone from the haunches for ease of carving. 

As venison flavour and texture varies with the deer species, we are able to offer venison from three different species depending on haunch size. Muntjac is regarded by many as the best eating venison while others prefer the lamb like flavour of the Chinese Water Deer. The 1kg haunches are cut from either Muntjac or Chinese Water Deer while all the larger size joints are from Fallow deer.

Allow 250g per person. Use a temperature probe to serve rare or medium-rare according to your preference and our guidance for red meats here