Organic Venison haunch roast
This fabulously dark, lean haunch of organic venison makes an impressive centrepiece for an autumnal Sunday roast.
Organic venison haunch roast, reared free range on West Country farms and prepared in the Riverford butchery. 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.
Delivered in insulated packaging to keep cool on your doorstep. Minimum meat order is just £15 to cover the cost of the packaging.
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.
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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