This joint is cut from the haunch and wrapped in pork caul fat to maintain moisture while cooking, ideal for searing in a hot pan and roasting in the oven. Naturally lean and packed with nutrients, this joint offers rich flavour and beautifully tender meat.

Our wild Venison is lean, versatile and contributes to vital conservation management across our UK woodlands. We shoot mainly Red and Fallow deer across the South West in their relevant open season, and other breeds come through when available. We believe that the culling of deer in the wild is an important part of land management and is among the most sustainable sources of protein you can buy. Wild venison meat is a natural byproduct of the efforts of conservation management to increase biodiversity and maintain the quality and structure of our British deer populations.

Venison (100%).

For allergens see ingredients in BOLD.

1. Remove your Wild Venison Haunch from the fridge for a short time before you want to cook it to bring it up to room temperature.
2. Preheat your oven to 240°C/220°C fan/gas mark 8.
3. Sear the meat lightly in a pan, ensuring it is brown on all sides. Next, season the joint well with salt and pepper and transfer to a roasting tray on top of your sliced onion, celery and carrot. If you want to infuse the joint with even more flavour and kick start a gravy, we recommend putting some red wine in the bottom of the roasting pan.
4. Place your roasting tray in the centre of the oven. Roast for 20 minutes.
5. After 20 minutes, reduce the oven temperature to 180°C/160°C fan/gas mark 4 and roast for 55 mins, or until your meat thermometer reaches the desired internal temperature.
6. Remove the joint from the oven and leave to rest in a warm place for at least 20 minutes before carving. It’s fantastic with a side of mashed celeriac.

* Cook for 15 minutes per 500g for rare, 17 minutes per 500g for medium-rare and 20 minutes per 500g for medium.