Naturally lean and layered with complex flavours, venison haunch steak is a fantastic alternative to traditional cuts. Best served pink, a quick sear is essential due to its low fat content. This versatile cut pairs beautifully with earthy flavours and the sweetness of fruit - we recommend smashed celeriac and a quick pan juice reduction with port or red wine.

While a whole venison haunch joint is often roasted or braised, these individual leg muscles are perfect for quick cooking. They’re excellent for tartares or carpaccios when served raw, or thinly sliced and flash-fried for jungle curries or tacos with burnt tomato and chilli salsas. Seared and sliced, they make a delicious sandwich with pickled fennel, pickled walnut ketchup, or atop celeriac rémoulade. Quick cooking with a preference for medium rare ensures the best texture and flavour.

Swaledale wild venison comes from the Harewood Estate in West Yorkshire, where slow-grown fallow deer roam freely, foraging on a nutrient-rich diet of grasses, herbs, fruits, nuts, and wildflowers. This produces lean, tender meat, naturally marbled with a rich, dense umami flavour. Our venison is dry-aged for 10-days to intensify its gamy character. Venison haunch steak is Always Fresh, Never Frozen® - butchered to order, vacuum-packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.

Please note, Swaledale Butchers work in harmony with the life cycle of wild deer, making this a seasonal product available from early autumn to late winter.