Tips from the Butcher

"Remember to let the meat come to room temperature before you cook it and don’t forget to rest the meat before carving. This allows the meat fibres, (which contract in the oven) to relax again, so the meat will be more tender."

Haunch Venison, Boneless

This traditional hand tied venison joint is full of flavour and when roasted it will give you an exquisite taste. With the bone being removed it makes carving easy. With our venison being sourced locally, it really is a special treat.


About our Game

  • British
  • Leg of venison
  • Fully trimmed and hand tied
  • Ideal for roasting
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