Boneless haunch of venison

£15.50 per kilogram

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  • Boneless haunch of venison

The haunch, or back leg, is mainly for roasting on or off the bone. It can also be barbecued like leg of lamb. The saddle is another roasting joint and is usually done on the bone, although the loin can be boned for steaks or noisettes. It can also be cut into chops. The neck and shoulders are strictly for braises and casseroles. 

These sections can be cooked whole, or diced for casseroles. It is possible to mince the braising sections for an excellent burger, although it is usually necessary to add fat from another animal (back fat from pork or bone marrow from beef and veal) because of venison's natural tendency towards ultra-leanness.

Venison with quince

Quinces are a perfect balance to rich venison, and spiked with rosemary they offer a heady depth to this prepare-ahead main

2 small venison haunch steaks1 rosemary sprig 1 tbsp extra-virgin olive oil, plus regular oil for frying 2 tsp butter

For the quinces 1 quince, peeled, cored and cut into eighths (reserve trimmings & pips) and 1 rosemary sprig 1 tbsp caster sugar 1 tbsp butter For the sauce 25g butter 30ml red wine 200ml chicken or game stock 1 tbsp quince paste or membrillo Marinate the venison with the rosemary, extra virgin olive oil and 1 tsp black pepper for at least 2 hrs or overnight.

Heat oven to 180C/160C fan/gas 4. Put the quince pieces and rosemary in the middle of a sheet of foil, sprinkle with sugar, dot with butter, then scrunch together the foil to seal in a parcel. Bake for 1-1½ hrs until tender. Keep warm. For the sauce, cook the reserved quince trimmings and pips in 25g butter for 5 mins. Add the red wine and boil until reduced by half, then pour in the stock and simmer for 10 mins. Strain, return to the pan with the quince paste until melted, then keep warm until ready to serve. Just before serving, turn up oven to 200C/180C fan/gas 6. Heat a frying pan with a dash of olive oil and 2 tsp butter. Season the steaks with salt, then brown on both sides for 1-2 mins. Transfer to a baking sheet and finish in the oven for 4 mins. Remove and rest for 10 mins. Meanwhile, reheat the sauce and Rosemary mash and finish the Buttery cavolo nero (recipes below). Slice the steaks and serve everything with the roasted quince.


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