British Venison Haunch (70%), Mulled Wine & Morello Cherry Sauce (23%) ((Game Stock (Venison Bones, Spring Water, Rabbit Bones, Chicken Bones, Onion, Thyme, Carrots, Button Mushrooms, Chicken Fat, Cornflour, Cinnamon, Salt, Clove, Garlic Purée, Dried Juniper Berry, Cracked Black Pepper, Black Peppercorn, Tomato Purée, Bay Leaf, Star Anise) Mulled Red Wine (5%) (Red Wine (Sulphites), Water, Sugar, Acidity Regulator: Citric Acid, Flavouring, Preservative: Potassium Sorbate), Morello Cherry (1%) (Morello Cherry Purée, Sugar)), British Beechwood Smoked Streaky Bacon (11%) (British Pork Belly (88%), Water, Salt, Preservative: Sodium Ascorbate, Sodium Nitrate, Potassium Nitrate).
Orders are despatched using an overnight courier service. Delivery for this product is from week commencing 5th December 2022
All orders are despatched in chilled boxes to keep ambient temperature and will be delivered to your preferred address between 9am-4pm. Do not worry if you are not in, our courier service will leave the order in a safe place (or designated place if requested on the special instructions at checkout).
Each joint weighs 1.4Kg and we would recommend 200g per person so this joint will easily serve 4-6 people.
The joint will have a 10 day shelf life from dispatch.
All our venison is sustainable, traceable and cut by our team of specialist butchers to ensure quality.
Nutritional information per 100g as sold:
| Energy |
kJ |
698 |
| Energy |
kcal |
167 |
| Fat |
g |
7.1 |
| Saturates |
g |
2.99 |
|
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| Trans Fat |
g |
0.1 |
| Carbohydrate |
g |
1 |
| Sugars |
g |
0.7 |
| Fibre |
g |
2.8 |
| Protein |
g |
23.3 |
| Salt |
g |
0.57 |
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Cooking tips:
As venison is extremely lean with a low fat content, great care should be taken not to allow the meat to dry out when roasting. Cook using the following guidelines:
Bring Venison to room temperature for 20-25 mins before cooking, remove packaging and lightly oil a roasting tin, place joint in the tin and dot joint with butter before placing in middle of a preheated oven at 210oc, 190oc fan assisted or Gas Mark 5 for 30 mins ( Rare ) to 35mins (Med Rare). Baste with cooking juices during cooking and cover with foil for the last 10 minutes
Once cooked and removed from oven, the Venison needs to rest, loosely covered with foil for 10 minutes for improved carving
Gas mark 6/ 400¼F/ 200¼C
25-30 mins per 1kg for rare to mediumÊ
35-40 mins for medium to well done
Always allow the meat to rest for 10 -20 mins at the end of cooking giving it further cooking time and letting the juices settle.
