Low in fat, full of flavour and simple to prepare. What more could you want?
Here's how to cook the tastiest Venison Haunch possible.
How to cook Venison Haunch
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Servings
6-8
Prep Time
5 minutes
Cook Time
45 minutes
Low in fat, full of flavour and simple to prepare. What more could you want?
Here's how to cook the tastiest Venison Haunch possible.
Ingredients
Directions
Bring your joint to room temperature and pat dry while preheating your oven to 220°C.
Place the venison in a large roasting tray and cover with a thin layer of beef fat, massaging it in and seasoning with sea salt. Feel free to make a trivet using vegetables such as onion, carrot and celery in order to kill two birds with one stone.
Roast in the centre of the oven for 20 minutes before reducing the temperature to 180°C. Roast for 20 minutes per 500g, reaching a core temperature of at least 56°C for a medium rare joint.
Remove from the oven and rest for a minimum of 20 minutes before carving.
Combine the excess juices with our organic beef bone broth for an extra tasty gravy!
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How to cook Venison Haunch
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