Our Muntjac Haunch Joint is will make a great addition to your Sunday roast or center piece for any special occasion. Try roasting with rosemary and pairing with redcurrant jelly for a memorable meal.
Average weight is 1.2KG
Remove from the fridge 30 minutes before cooking.
Heat your oven to 200C(F)/220C/Gas Mark 7
Heat a little oil or fat in a pan and sear the venison all over.
Place the venison in a roasting tin in the oven for 20 minutes.
Turn the oven down to 155C(Fan)/170C/Gas Mark 3.
Cook for 10 minutes per 400g for medium rare (internal temp 57°C/135°F)
100% Muntjac Deer
Energy kCa -139, Energy kJ -585, Protein -21.5g, Carbohydrates - 2.4g, Sugar - 0.4g, Salt - 0.17, Fat - 4.8g.
Keep frozen at or below -18C. Defrost 24hrs before required use in a refrigerator. Once defrosted keep refrigerated at or below 4C and use within 3 days. Do not refreeze.