Wild Venison Haunch Bone In
from £19.99
Wild Venison Haunch on the Bone
Description A whole wild venison haunch on the bone — lean, richly flavored, and deeply savory with an herbaceous, slightly gamey character that pairs beautifully with robust seasonings. Our venison is locally sourced and hung to develop a tender texture and concentrated taste. The on-bone haunch offers excellent roasting potential and keeps the meat moist as it cooks; the bone also makes an attractive presentation for the table. Ideal for special dinners, roasting for gatherings, or slicing into thick steaks.
Simple Herb-Roasted Venison Haunch (serves 6–8)
Ingredients
1 whole venison haunch on the bone (about 3–4 lb / 1.4–1.8 kg)
3 tbsp olive oil
4 cloves garlic, crushed
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh thyme leaves, chopped
1 tbsp juniper berries, crushed (optional — great with game)
Zest of 1 lemon
1 tsp black pepper, freshly ground
1 tsp sea salt (use slightly less if meat is older/hung longer)
1/4 cup red wine (optional)
1 cup beef or venison stock
2 tbsp unsalted butter, chilled and cubed (for finishing)
For roasting vegetables (optional)
1 lb potatoes, halved or quartered
4 carrots, cut into large pieces
2 onions, quartered
2 tbsp olive oil, salt and pepper
Method
Bring to room temperature: Remove the haunch from the fridge about 1 hour before cooking so it reaches room temperature. Preheat oven to 425°F (220°C).
Make the herb paste: In a small bowl combine olive oil, crushed garlic, rosemary, thyme, crushed juniper berries (if using), lemon zest, pepper and salt. Rub the paste all over the haunch, ensuring the meat and exposed bone are coated. Let sit for 10–15 minutes.
Prepare the pan: If roasting vegetables, toss potatoes, carrots and onions with olive oil, salt and pepper and spread in a large roasting pan. Place a roasting rack over the vegetables and set the haunch on the rack, bone-side down.
Sear (optional but recommended): Heat a heavy skillet over high heat. Sear the haunch on all sides for 2–3 minutes until nicely browned, then transfer back to the rack/pan.
Roast: Put the pan in the preheated oven at 425°F for 15 minutes to develop a crust. Reduce oven temperature to 350°F (175°C) and continue roasting until the internal temperature reaches 125–130°F (52–54°C) for medium-rare, about 40–60 more minutes depending on size and oven. Use a meat thermometer inserted into the thickest part without touching bone.
Rest: Remove the haunch from the oven, tent loosely with foil, and let rest for 20 minutes. The internal temperature will rise slightly while resting. Resting is crucial to redistribute juices.
Make the pan sauce: While the meat rests, place the roasting pan on the stove over medium heat. Pour off excess fat, add red wine to deglaze, scraping up browned bits, then add stock. Simmer to reduce by about half. Whisk in chilled butter cubes to finish the sauce and season to taste.
Carve and serve: Transfer the haunch to a carving board. Slice against the grain into thick slices, serve with roasted vegetables and drizzle with pan sauce.
Notes and tips
Doneness: Venison is best enjoyed medium-rare to medium. Overcooking will make it dry because of the low fat content.
Marinating: If you prefer a deeper flavor, marinate the haunch overnight in red wine with the herb paste.
Leftovers: Thinly sliced leftover venison makes excellent sandwiches, tacos, or stir-fry. Keep refrigerated and use within 3 days.
Pairing: Serve with full-bodied red wine (like Cabernet or Syrah), root vegetables, red cabbage, or a juniper and red-wine reduction.
If you’d like, we can prepare the haunch for you — trimmed, tied for roasting, or cut into steaks.
Wild Venison Haunch on the Bone
Description A whole wild venison haunch on the bone — lean, richly flavored, and deeply savory with an herbaceous, slightly gamey character that pairs beautifully with robust seasonings. Our venison is locally sourced and hung to develop a tender texture and concentrated taste. The on-bone haunch offers excellent roasting potential and keeps the meat moist as it cooks; the bone also makes an attractive presentation for the table. Ideal for special dinners, roasting for gatherings, or slicing into thick steaks.
Simple Herb-Roasted Venison Haunch (serves 6–8)
Ingredients
1 whole venison haunch on the bone (about 3–4 lb / 1.4–1.8 kg)
3 tbsp olive oil
4 cloves garlic, crushed
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh thyme leaves, chopped
1 tbsp juniper berries, crushed (optional — great with game)
Zest of 1 lemon
1 tsp black pepper, freshly ground
1 tsp sea salt (use slightly less if meat is older/hung longer)
1/4 cup red wine (optional)
1 cup beef or venison stock
2 tbsp unsalted butter, chilled and cubed (for finishing)
For roasting vegetables (optional)
1 lb potatoes, halved or quartered
4 carrots, cut into large pieces
2 onions, quartered
2 tbsp olive oil, salt and pepper
Method
Bring to room temperature: Remove the haunch from the fridge about 1 hour before cooking so it reaches room temperature. Preheat oven to 425°F (220°C).
Make the herb paste: In a small bowl combine olive oil, crushed garlic, rosemary, thyme, crushed juniper berries (if using), lemon zest, pepper and salt. Rub the paste all over the haunch, ensuring the meat and exposed bone are coated. Let sit for 10–15 minutes.
Prepare the pan: If roasting vegetables, toss potatoes, carrots and onions with olive oil, salt and pepper and spread in a large roasting pan. Place a roasting rack over the vegetables and set the haunch on the rack, bone-side down.
Sear (optional but recommended): Heat a heavy skillet over high heat. Sear the haunch on all sides for 2–3 minutes until nicely browned, then transfer back to the rack/pan.
Roast: Put the pan in the preheated oven at 425°F for 15 minutes to develop a crust. Reduce oven temperature to 350°F (175°C) and continue roasting until the internal temperature reaches 125–130°F (52–54°C) for medium-rare, about 40–60 more minutes depending on size and oven. Use a meat thermometer inserted into the thickest part without touching bone.
Rest: Remove the haunch from the oven, tent loosely with foil, and let rest for 20 minutes. The internal temperature will rise slightly while resting. Resting is crucial to redistribute juices.
Make the pan sauce: While the meat rests, place the roasting pan on the stove over medium heat. Pour off excess fat, add red wine to deglaze, scraping up browned bits, then add stock. Simmer to reduce by about half. Whisk in chilled butter cubes to finish the sauce and season to taste.
Carve and serve: Transfer the haunch to a carving board. Slice against the grain into thick slices, serve with roasted vegetables and drizzle with pan sauce.
Notes and tips
Doneness: Venison is best enjoyed medium-rare to medium. Overcooking will make it dry because of the low fat content.
Marinating: If you prefer a deeper flavor, marinate the haunch overnight in red wine with the herb paste.
Leftovers: Thinly sliced leftover venison makes excellent sandwiches, tacos, or stir-fry. Keep refrigerated and use within 3 days.
Pairing: Serve with full-bodied red wine (like Cabernet or Syrah), root vegetables, red cabbage, or a juniper and red-wine reduction.