Organic Venison haunch roast
This fabulously dark, lean haunch of organic venison makes an impressive centrepiece for an autumnal Sunday roast.
Venison haunch roast Reared by Tony Bennett at Chilton Deer Farm, Tiverton
About
Organic venison haunch roast, reared free range on West Country farms and prepared in the Riverford butchery.
Venison has a strong, gamey flavour and aroma. This fabulously dark, lean joint makes an impressive centrepiece for an autumnal Sunday roast. Enjoy with celeriac mash and braised red cabbage, or mustard-laced mashed potato and buttery Savoy cabbage.
Sometimes you may notice that your venison looks a little brown. Don’t worry – this is perfectly natural and safe! Red meat contains a protein called myoglobin, which goes brown when it meets oxygen. Venison contains more myoglobin than beef, so it goes brown much faster. It doesn’t mean that the meat isn’t fresh, or affect its flavour at all.
Serves 2-3.
Delivered in insulated packaging to keep cool on your doorstep. Minimum meat order is just £15 to cover the cost of the packaging.
Country of origin
Produced in- The UK
On flavour, health, welfare and sustainability grounds, eating venison can’t be beat
How to prepare
Preheat the oven to 220˚C/Gas 7. Heat 2 tbsp of oil in a flame and ovenproof pan. Season and brown the meat on all sides. Roast for 15 mins. Lower the heat to 170˚C/Gas 3. For a 500g joint, roast for 10-12 mins for rare to medium-rare. Cover with foil and rest it for 15 mins before carving.
Please be aware that our venison may occasionally contain bullet fragments. The roaming deer are culled quickly and humanely via gunshot (preventing the stress of being transported to an abattoir). On rare occasions, a fragment of a bullet can ricochet into the carcass. If you do find one, please discard the meat and get in touch with us.
Storage
Keep in the fridge below 5˚C. If you’re not going to eat it within a day or two, freeze your meat as soon as possible and always within the use by date. Once frozen, use within a month. Use on the day of defrosting.
Sometimes you may notice that your venison looks a little brown. Don’t worry – this is perfectly natural and safe! Red meat contains a protein called myoglobin, which goes brown when it meets oxygen. Venison contains more myoglobin than beef, so it goes brown much faster. It doesn’t mean that the meat isn’t fresh, or affect its flavour at all.
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Reared by Tony Bennett, Chilton Deer Farm, Tiverton
We source most of our organic venison from Tony Bennett on Chilton Deer Farm, near Tiverton, Devon. The deer enjoy roaming in woodlands and grazing on clover-rich organic pasture.
Venison haunch roast recipes
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Venison toad in the hole
Serves: 3 Total time: 1h 25 min
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Venison cottage pie
Serves: 5 Total time: 1h 30 min
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Roast goose
Serves: 4 Total time: 2h 40 min
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Venison tagliata (seared venison steak)
Serves: 4 Total time: 3h 25 min
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Venison, kale and mushroom stroganoff
Serves: 2 Total time: 40 min
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Roast courgette, pepper and hummus sandwich
Serves: 1 Total time: 25 min
