Wild Venison Haunch Boneless

Wild Venison

Venison Haunch, Boned and Rolled

£19.00 per kilo

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Indulge in the exquisite flavors of Wild Venison Boneless Haunch, a culinary delight that embodies the essence of sustainable, ethical dining. Sourced from the pristine wilderness, this premium cut of venison is a testament to our commitment to responsible hunting practices and the finest quality meat. With its rich, gamey taste and tender texture, Boneless Haunch is a true delicacy for discerning palates. Immerse yourself in a dining experience that not only tantalizes your taste buds but also aligns with your values for conscious, environmentally-friendly food choices.

Recipe: Wild Venison Haunch with Blackberry Reduction


For the Venison:

  • 1 pound Wild Venison Boneless Haunch
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 2 sprigs of fresh rosemary

The Blackberry Reduction:

  • 1 cup fresh blackberries
  • 1/4 cup balsamic vinegar
  • 2 tablespoons honey
  • 1/2 teaspoon fresh thyme leaves
  • Salt and black pepper, to taste


For the Venison:

  1. Preheat your oven to 350°F (175°C).
  2. Season the Wild Venison Boneless Haunch generously with salt and black pepper.
  3. Heat olive oil in an ovenproof skillet over medium-high heat. Sear the venison on all sides until it develops a beautiful crust.
  4. Add fresh rosemary sprigs to the skillet and transfer it to the preheated oven. Roast for about 15-20 minutes for medium-rare, or longer to your desired level of doneness.
  5. Remove the skillet from the oven and let the venison rest for 5-10 minutes before slicing.

The Blackberry Reduction:

  1. In a saucepan, combine blackberries, balsamic vinegar, honey, and fresh thyme leaves.
  2. Bring the mixture to a gentle simmer over medium heat. Use a wooden spoon to mash the blackberries as they cook.
  3. Simmer for about 10-15 minutes until the sauce thickens and the blackberries break down.
  4. Season with salt and black pepper to taste.

To Serve:

  1. Slice the rested Wild Venison Boneless Haunch into medallions and arrange them on a serving platter.
  2. Drizzle the luscious blackberry reduction over the venison.
  3. Garnish with fresh thyme sprigs for a touch of elegance.
  4. Serve your Wild Venison Boneless Haunch with Blackberry Reduction hot, and savor the exceptional taste of this gourmet dish.