Hampshire Game Wild Venison Boneless Haunch 750g

£23.20
£30.93 per kgProduct information
Our game is sourced from good local estates through the south of England, including Leconfield Estate, Petworth, West Sussex and Highclere Estate in Hampshire. All of our game is refrigerated as soon as possible on the estates and transferred to our factory in Andover without delay.
All of our game is free to roam over the countryside ensuring a wide and varied diet. This gives the meat its wonderful gamey flavour. The highest standards are employed to allow a sustainable environment for all the wild game to flourish. These practices also create the perfect habitat for our song birds and wildlife to thrive.
Country of Origin
Suitable for freezing
Product life guaranteed for 5 days excluding delivery day.
Storage
Defrost thoroughly in fridge before cooking. Do not re-freeze after thawing and use within 24 hours.
Instructions
Venison Haunch Joint.
1 venison haunch joint,
Salt and black pepper,
6 fresh bay leaves,
3 large sprigs thyme or rosemary,
Streaky bacon.
For the gravy:
½ glass red wine,
250 ml chicken, beef or game stock,
Redcurrant jelly.
Method:
Preheat the oven to 220 C/425 F/gas mark 7.
Season the joint, and lay the bay leaves and thyme or rosemary over the meat.
Place the bacon over the herbs, covering the meat.
Place the joint in a large roasting tray if it is under 2 kg, roast for 20 minutes, or 30 minutes if it's over 2 kg.
Turn down the oven to 170 C/325 F/gas mark 3 and roast for a further 12 minutes per 500 g of meat. This should give you medium-rare meat: just pink in the middle. Reduce the cooking time to 10-12 minutes per 500 g if you prefer it rarer.
Remove the meat from the tin, cover with foil and leave in a warm place to rest for 20 minutes.
While the meat is resting, make the gravy.
Skim off any fat from the juices in the roasting tin, then put the tin over a low heat, add the wine to deg-laze, stirring well and scraping up all the bits of caramelized meat stuck to the bottom of the tin.
Add the stock and boil to reduce and concentrate the sauce.
When the gravy has reached your required level of intensity, season and stir in a little red currant jelly.
Serve with seasonal vegetables.
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Ratings and reviews
Customer reviews (34)
of 6
pretty good, not cheap
Cooks well, reasonably tender and flavoursome although one side had a thin girdle of tough fat. Expensive, so one for special.
Awful. Dog liked it.
Tough, gristly, inedible. Thank Goodness I bought it on a flash sale.
flash sale
Delicious. Cooked 40 mins on top of roast veg. So tender.
Horrible
Cooked it perfectly but it tasted horrible! Enough to put you off Venison for good.
Beautiful!
Had this Christmas day - roasted for 40 minutes (would do 30 next time) and rested for 45 minutes. Very tender, delicious meat.
very gristly and chewy
Roasted as per instructions, rested properly etc. but inedibly tough. Even hard to carve. Actual taste was good. I often cook venison, this was definitely below par for some reason. Might be suitable for pot roast?
of 6