Our top tips for cooking venison

This game season, we’ve teamed up with Emma Bridgewater to promote their fantastic Game Bird Collection. From mugs to plates, the range is full of seasonal crockery to complete your kitchen this Autumn.

It would be understandable if the idea of cooking a venison haunch seemed pretty intimidating. That said, venison is a meat that is becoming increasingly sought after because it is both lean and low in fat. There are several health benefits to eating venison, it is a high-quality protein and brimming in vitamins such as iron and zinc. All of our venison is wild shot from various West Country Estates and sourced to order so it’s super fresh and can be frozen.

So, if you’re looking to try something a little different for your Sunday roast, here is our ultimate guide to cooking our wild venison haunch…

1. How to prepare your haunch before cooking

Make sure you take your venison haunch out of the fridge 1 hour before roasting to reach room temperature. For thicker cuts, like a venison haunch, letting it reach room temperature will make a big difference as the inside of the meat will come up to temperature faster in the oven. This will allow for more even cooking all the way through, and less time in the oven means less time for the meat to lose moisture whilst cooking.

2. Flavour combinations that work well with venison

Venison is delicious paired with rich flavours that add a hint of sweetness. Gravy infused with juniper berries and a hint of redcurrant jelly is a classic, or a red wine or port reduction. For those wanting to try something a bit different, you could make a glaze instead of a gravy (try rendering down chorizo with runny honey and a little stock). You can serve your venison with a variety of seasonal vegetables. Earthy flavoured vegetables are a particularly good pairing, such as mushrooms or celeriac.

3. How to stop your venison from drying out

The key to cooking venison is keeping it moist. It’s a very lean meat, meaning there is virtually no fat, so it needs to be regularly basted or served with some form of liquid or jus. Another trick is to wrap your haunch in streaky bacon (always go for streaky bacon over back bacon as this is cut from the pork belly where there is more fat). The fat from the bacon will seep out during cooking and help keep the haunch moist.

4. Post-roast tips

Always leave your roasted venison haunch to rest for at least 20 minutes after cooking, loosely wrapped in foil to allow the juices to evenly disperse throughout the joint for a better flavour. When carving the joint, carve crossways and ensure the slices are thin. Serve with a gravy or jus to ensure optimal moisture.