Price range: £11.25 through £30.00
Lead, healthy and from Breckland
A true showstopper for any special occasion, our venison haunch joint is a magnificent cut of meat, perfect for creating a memorable roast dinner. Taken from the upper back leg of the deer, the haunch is a prime cut, celebrated for its superb flavor and lean, tender texture.
Our venison is sourced from wild Norfolk deer, resulting in a deeper, richer, and more complex taste than farmed alternatives. With very little fat, the key to cooking this joint to perfection is not to overcook it. We recommend roasting the haunch to a perfect medium-rare to ensure the meat remains juicy, tender, and full of its natural gamey flavour.
Whether you're serving it for a classic Sunday lunch or a special dinner party, a roasted venison haunch joint paired with a rich red wine sauce and seasonal vegetables is an unforgettable culinary experience.
Tony's top Tip: For the best results, bring the joint to room temperature before cooking, sear it on all sides in a hot pan, and then roast it to an internal temperature of around 56-58°C for a beautiful medium-rare finish. Be sure to let it rest for at least 20 minutes before carving to lock in all the delicious juices.
© Tony Perkins Butchers 2024.
