Haunch of Venison – Wild, Seasonal and Full of FlavourAn interesting and delicious alternative to the traditional Sunday roast, a haunch of venison makes a striking centrepiece and an autumnal treat packed with wild, gamy notes. Cut from the hind leg of estate-reared fallow deer, this joint is naturally lean, tender, and full of deep character. For the best results, venison haunch is best cooked medium-rare. This ensures essential moisture retention and allows you to experience the full spectrum of flavours: rich, earthy, and unmistakably wild. Perfect for roasting with seasonal accompaniments such as root vegetables, red cabbage, or a sharp berry sauce, it offers a memorable dish that celebrates the best of game season. Ideal for Sunday lunch, festive gatherings, or as a change from beef or lamb, our roast venison haunch joint combines seasonal provenance with exceptional eating quality. Chef Valentine Warner Inspires"Smeared with fresh anchovies, chillies, black olives and dried herbs, a butterflied or whole venison haunch joint under the grill lid is perfect for a slow cook over the pulsing orange and grey embers of a charcoal barbecue. Equally, marinated in yoghurt, puréed raw onion, garlic, ginger and spices, it delivers a fabulous tandoori offering. With dried Mexican chillies, vinegar and spices, it makes the most sensational birria (traditionally made with goat) and is best eaten with pure corn tortillas, lime wedges, chopped raw onion and fresh coriander. As a traditional roast lunch, venison haunch joint provides a welcome alternative to "oh no, not whole leg of lamb again!" Adventurous souls may wish to cure the leg in salt, sugar and black pepper before hanging it to achieve a dry-cured leg — great to enjoy alongside cold sherry or to take on trips into the wild, nicked at with a penknife on the side of a hill. Cooked very gently with molasses, beer and a few spices, pulled venison in a bun with watercress and extra barbecue sauce is pure trash-food heaven."
