Our boned and rolled wild venison haunch joint makes a glorious feast. Simple to cook and easy to carve, it's juicy, tender and full of flavour. Serve it simply roasted with your favourite trimmings.
800g-1kg in weight.
Remove from the fridge 30 minutes before cooking. Rub with oil or duck or goose fat and sear on all sides then roast at 220C/Gas mark 7 for 20 minutes then turn the oven down to 180C/gas mark 6 and continue cooking for 15-20 minutes per 500g. Rest for 20 minutes before carving.
Although every care has been taken to remove bones, some small pieces may remain.
May contain shot
Nutritional Value Typical Values per 100g: Energy kCal 139, Energy kJ 585, Protein 21.51g, Carbohydrates 2.4g, Sugar 0.4g, Salt 0.17g, Fat 4.8g
Keep frozen at or below -18oC. Defrost 24hrs before required use in a refrigerator. Once defrosted keep refrigerated at or below 4oC and use within 3 days. Do not refreeze.