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Wild venison haunch for roasting. Very lean, with a rich, gamey flavour, and a showstopping alternative to beef on the Christmas table. Cook it pink and rest it well.
How to cook
Take it out of the fridge an hour before cooking, rub with oil and season well with fine salt.
A reverse sear works brilliantly on lean venison. Roast it in a low oven at 90°C until the centre reaches 47 to 48°C.
Rest it under loose foil for 20 to 30 minutes. At this low temperature it barely rises.
Sear it hard all over in a very hot pan with butter and thyme, or blast it for a few minutes in the oven at its highest setting.
Carve thinly.
Wild venison haunch for roasting. Very lean, with a rich, gamey flavour, and a showstopping alternative to beef on the Christmas table. Cook it pink and rest it well.
How to cook
Take it out of the fridge an hour before cooking, rub with oil and season well with fine salt.
A reverse sear works brilliantly on lean venison. Roast it in a low oven at 90°C until the centre reaches 47 to 48°C.
Rest it under loose foil for 20 to 30 minutes. At this low temperature it barely rises.
Sear it hard all over in a very hot pan with butter and thyme, or blast it for a few minutes in the oven at its highest setting.
Carve thinly.