• Venison Haunch Joint
  • Venison Haunch Joint

Venison Haunch Joint

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  • Suitable for freezing
  • Delivered fresh
  • Grass-fed
  • Native breed
  • Great for home roasting

Product description

An interesting and delicious alternative Sunday joint, a roast venison haunch is an autumnal treat packed with wild, gamey notes. Naturally lean and as such best cooked medium rare for essential moisture retention and to experience the full spectrum of flavours.

Valentine Warner inspires:

Smeared with, fresh anchovies chillies, black olives & dried herbs and a butterflied or whole haunch under the grill lid and it's suitable for a slow grill over the pulsing orange & grey embers of the charcoal barbecue. So too and marinated in yoghurt, puréed raw onion garlic, ginger & spices will deliver a fabulous tandoori offering.

With dried Mexican chillies, vinegar & spices it makes the most sensational birria (normally made with goat) and should be eaten with pure corn tortillas, lime wedges, chopped raw onion & coriander.

As a traditional roast lunch, it makes a thankful alternative to ‘oh no not lamb again'.

Adventurous souls may want to cure the leg in salt, sugar & black pepper before hanging it in order to achieve a dry-cured leg that is great to eat alongside cold sherry or taken for trips into the wild to nick at with a pen knife on the side of a hill.

Cooked very carefully with molasses, beer & a few spices and pulled venison in a bun with watercress & extra barbecue sauce is pure trash food heaven.


100% wild, estate-reared venison

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