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Venison - Boned & Rolled Haunch Joint


Price per kilo

The Cut - Haunch is a prime cut of venison, taken from the top of the rear legs and is most commonly served as a roast dish.

The Cook – Place the haunch in a roasting tin with a bed of seasonal vegetables. The cooking time depends on the size of the joint but initially roast in the oven for 20 minutes to brown and then reduce the heat to 180c and add Game stock. Return to the oven to cook – allow 15 minutes per 450g for medium-rare and 20 minutes per 450g for welldone.

All pigeon products, game pie mix and muntjac haunch are frozen. All other products are fresh and can be frozen.

All our game meat is wild.