Wild Venison Haunch Boned & Rolled, Previously Frozen

A lovely lean cut, perfect for slow roasting. Our skilled butchers debone the haunch then roll and tie it for an easy carve.

Good To Know

Ingredients & Nutritional's

Wild Game

How To Store  

Our Venison Haunch is sent on the defrost and will arrive with a 3-day shelf life (including the day of delivery).  

How To Cook 

We Recommend:

Roasted Wild Venison Haunch (Boneless)

Ingredients:

For 1.2 kg Boneless Haunch:

• 1.2 kg wild venison haunch (boneless)
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped (or 1/2 tablespoon dried)
• 1 tablespoon fresh thyme, chopped (or 1/2 tablespoon dried)
• 1 tablespoon Dijon mustard
• 1 large onion, quartered
• 2 carrots, chopped into large pieces
• 2 celery stalks, chopped into large pieces
• Optional: 1 cup red wine or beef stock (for deglazing and basting)

For 2.4 kg Boneless Haunch:

• 2.4 kg wild venison haunch (boneless)
• 4 tablespoons olive oil
• Salt and black pepper, to taste
• 6 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
• 2 tablespoons fresh thyme, chopped (or 1 tablespoon dried)
• 2 tablespoons Dijon mustard
• 2 large onions, quartered
• 4 carrots, chopped into large pieces
• 4 celery stalks, chopped into large pieces
• Optional: 2 cups red wine or beef stock (for deglazing and basting)

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 160°C (325°F).

2. Prepare the Marinade:

   • In a bowl, mix olive oil, minced garlic, chopped rosemary, chopped thyme, Dijon mustard, salt, and pepper.

3. Marinate the Haunch:

   • For 1.2 kg: Rub the marinade all over the boneless venison haunch, ensuring it is well coated. Let it marinate for at least 1 hour at room temperature or up to overnight in the refrigerator for deeper flavour.
   • For 2.4 kg: Rub the marinade all over the boneless venison haunch, ensuring it is well coated. Let it marinate for at least 1 hour at room temperature or up to overnight in the refrigerator for deeper flavour.

4. Prepare the Roasting Pan:

   • In a large roasting pan, arrange the quartered onions, carrots, and celery at the bottom to create a bed for the venison.

5. Sear the Haunch (Optional):

   • For 1.2 kg: For added flavour, sear the haunch in a hot skillet with a little olive oil for about 3-4 minutes on each side until browned. This step is optional.
   • For 2.4 kg: For enhanced flavour, sear the haunch in a hot skillet with a little olive oil for about 5-6 minutes on each side until browned.

6. Roast the Haunch:

   • Place the marinated haunch on top of the vegetables in the roasting pan.
   • For 1.2 kg: Pour in 1 cup of red wine or beef stock around the meat (not directly on it) to add moisture and flavour.
   • For 2.4 kg: Pour in 2 cups of red wine or beef stock around the meat (not directly on it) to add moisture and flavour.
   • Cover the pan tightly with aluminium foil or a lid.

7. Cooking Time:

   • For 1.2 kg: Roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 55-60°C (130-140°F) for medium-rare. If you prefer it more well-done, cook it to 70°C (160°F).
   • For 2.4 kg: Roast in the preheated oven for about 2.5 to 3 hours, or until the internal temperature reaches 55-60°C (130-140°F) for medium-rare. If you prefer it more well-done, cook it to 70°C (160°F).

8. Basting:

   • Every 30-45 minutes, baste the haunch with the pan juices to keep the meat moist.

9. Finish Roasting:

   • For both sizes: After cooking, remove the foil for the last 20-30 minutes (1.2 kg) or 30-40 minutes (2.4 kg) to allow the outside to brown nicely.

10. Rest the Haunch:

    • Once the desired temperature is reached, remove the haunch from the oven and let it rest for 15-20 minutes (1.2 kg) or 20-30 minutes (2.4 kg) before carving. This allows the juices to redistribute throughout the meat.

11. Slice and Serve:

    • Carve the venison haunch into thin slices. Serve with the roasted vegetables and drizzled with pan juices or gravy. Pair it with hearty sides like mashed potatoes, wild rice, or roasted seasonal vegetables.