Wild Venison Haunch (907g)

This joint is cut from the haunch and wrapped in pork caul fat to maintain moisture while cooking, making it a beautifully lean alternative to your regular Sunday roast. We recommend searing the meat in a pan first before transferring it to the oven. If you want to infuse the joint with even more flavour and kick start a gravy, we recommend putting some red wine and a sliced onion in the bottom of the roasting pan. It’s fantastic with a side of mashed celeriac and seasonal veg. Our Venison is sourced from fallow deer roaming the areas of land from north of the New Forest and the Test Valley over to Bentley Wood on the Wiltshire border. It’s hunted by our deer stalker George and his trusty dog Moss, under quota for the woodland trust. George carries out essential conservation work to protect British woodland from what is now an over populous species, that threatens the biodiversity of this delicate environment. Our butchers carefully prepare the game after a short period of hanging. WeThis joint is cut from the haunch and wrapped in pork caul fat to maintain moisture while cooking, making it a beautifully lean alternative to your regular Sunday roast. We recommend searing the meat in a pan first before transferring it to the oven. If you want to infuse the joint with even more flavour and kick start a gravy, we recommend putting some red wine and a sliced onion in the bottom of the roasting pan. It’s fantastic with a side of mashed celeriac and seasonal veg. Our Venison is sourced from fallow deer roaming the areas of land from north of the New Forest and the Test Valley over to Bentley Wood on the Wiltshire border. It’s hunted by our deer stalker George and his trusty dog Moss, under quota for the woodland trust. George carries out essential conservation work to protect British woodland from what is now an over populous species, that threatens the biodiversity of this delicate environment. Our butchers carefully prepare the game after a short period of hanging. We