Venison haunch with walnut & garlic sourdough crumb

There’s something about a haunch of venison that reminds us of sitting around with family, enjoying good food and great company. With its rich, slightly gamey flavour, our venison haunch celebrates festive indulgence with every tender bite. The perfect partner to punchy roasted garlic crumb, laced with fresh rosemary and thyme.

1 hour

8

Easy

• 2kg Field & Flower wild venison haunch

For the crumb:
• 3 tbsp Maryland butter, melted
• 100g fresh sourdough breadcrumbs
• Thyme sprigs, leaves picked and chopped
• 50g finely chopped walnuts
• 1 tbsp Tracklements smooth Dijon mustard
• 1 sprig of rosemary, needles removed
• 2 cloves of garlic, peeled & minced
• Sea salt & freshly ground black pepper

1. Remove the venison from the fridge around 30 minutes before you plan on cooking. Preheat the oven to 200°C fan. Rub the venison with oil then place in the centre of the oven in a heavy based roasting dish. Roast for 30 minutes.

2. Meanwhile, mix together the crumb ingredients.

3. Remove the venison from the oven and spread the crumb mixture over the top of the meat. Return to the oven and reduce the heat to 170°C, roasting for a further 15 minutes per kilo for medium-rare.

4. Remove from the oven once cooked to your liking and transfer the meat to a warm plate. Cover with tin foil and rest for a minimum of 20 minutes before carving.