Outstanding texture, full, rich flavour with excellent length. Read more
Why we love this
Our venison haunch is such a special treat. A proper sign that autumn is upon us, venison haunch makes a great alternative to your usual Sunday roast.
All our venison is reared amongst a stunning ancient backdrop. Our herd of venison are wild, roaming the ancient parkland where they eat a totally natural diet of forage, pasture and mast. We hang all of our venison for 12 days to bring out a proper depth of flavour, without the meat becoming overly gamey.
Our stunning venison haunch achieved high acclaim at the Great Taste Awards, here's what the judges had to say: "Outstanding texture, full, rich flavour with excellent length. An unbeatable piece of venison and pure joy to eat".
As recommended by The Times “Other online meat suppliers will struggle to match the variety of venison cuts on offer at Pipers Farm: venison osso bucco, venison heart, venison liver — a punchy bit of offal with strong flavours— as well as more obvious cuts such as haunch and a stunning saddle fillet.”
Allow to come to room temperature and generously season.
Preheat the oven to 180C.
Roast in the oven for 30 minutes for 500g, then an extra 15 minutes per 500g.
Allow to rest for 20 minutes.
Venison Haunch, Wild Mushrooms & Celeriac
There are many moments of celebration dotted through the winter calendar, last-minute guests coming to stay doing the rounds weeks before the big day. You'll need to be armed with a few dishes that will welcome, nourish, and feel right for the time of year. This is one of those recipes, simple, impressive, but most of all delicious.