Venison haunch roast, boned

Venison haunch roast, boned

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Fat free and tender, with a mild flavour.
Our Price: £27.99

Availability: In stock

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Our Price: £27.99


Portions: We recommend 125g to 250g per portion, depending on appetite

Cooking instructions:

Wrap in foil and cook in a hot oven.  Best served rare.  Serve with a jus made with port and redcurrant jelly.

If you prefer your venison well done, pot roasting is ideal.  Saute root vegetables (carrots, onions, swede, parsnips etc) in a little hot oil a heavy based casserole.  Add the venison haunch and sear on all sides.  Add thyme leaves, and pour in approx 2 glasses of red wine, season well.  Cover with a lid and cook in a medium (180degrees C, 160 degrees C Fan oven) for approx 20 minutes per lb.  Check every 15 minutes, and add more wine if the cooking liquid is drying out.  

Storage: Your meat will arrive frozen. We believe freezing is nature's best way of storing wholesome food, ensuring minimum food waste. We hang our meat for 4 weeks to develop the flavour, and improve the tenderness, then freeze it when it is perfect to preserve it in peak condition. Our meat is dry hung to draw out moisture so it is just as good frozen as it would be fresh. We freeze it in convenient size freezer packs, which means you can take out the amount you need and never have to waste any food. To thaw a pack, simply drop the thick protective vacuum pack in cool water, and it will thaw in a few hours giving you maximum convenience and flexibility. We recommend that you store your Pheasants Hill Farm meat in your freezer. Once defrosted, please store your meat in your refrigerator, and cook thawed meat within 3 days,