What is haunch of venison?

What is haunch of venison?

Haunch: cut from the top of the hind leg, with the bones removed, this collection of muscles makes a tender and flavour-packed roaster.

What is haunch meat?

1. The hip, buttock, and upper thigh in humans and certain other animals. 2. The loin and leg of a four-footed animal, especially as used for food: a haunch of venison.

Is haunch of venison tender?

Wild Venison Haunch Roasting Joint This boneless joint cut from the top of the back leg is extremely lean and tender. The venison haunch joint comes boned, rolled and tied. It is best served pink to maintain the moisture of this low in fat roasting joint.

Is venison haunch the same as fillet?

Choose the best venison Choose your cut according to what you want to do with it. For roasting, choose whole fillet; saddle (bone in); loin (boneless saddle); haunch (back leg, either on the bone or boned and rolled); or shoulder (boned and rolled).

What cut is haunch of venison?

back leg
Haunch (back leg) Haunches are the back legs and are perfect for making any dish with meat on the bone. They are what is called ‘bone-in-joint’ meaning exactly what it says. However, they are more commonly boned and made into steaks either Topside, Silverside or Pave.

Is venison haunch the same as loin?

The two cuts of venison we favour for roasting are saddle (loin) and haunch (back legs). Both are best cooked on the bone for flavour and succulence.

Can you eat venison rare?

Venison is very low in fat and is best served medium-rare. This equates to an internal temperature of 57°C/135°F if you’re using a meat thermometer.

How long do you roast a Haunch of venison?

Roast haunch of venison. Place the joint in a large roasting tray and, if it’s under 2kg, roast for 20 minutes, or 30 minutes if it’s over 2kg. This ‘sizzle’ browns the joint beautifully. Turn down the oven to 170C/325F/gas mark 3 and roast for a further 12 minutes per 500g of meat. This should give you medium-rare meat: just pink in the middle.

What kind of fat to use for roast Haunch of venison?

Roast haunch of venison. The best way to retain moisture is to bard your joint – that is, treat it to a lovely coating of fat, pork fat for preference, because of its excellent flavour. I use a piece of back fat or flare fat (from the belly). You could, however, use nice fatty bacon instead, and this will contribute even more flavour.

What’s the best way to roast a venison joint?

Tie the fat or bacon over the joint with string, or ask the butcher for a piece of web-like caul fat, which you can use to wrap the whole joint. You can roast a haunch of venison on the bone, but I like the bone-out version because it’s so easy to carve.

How long to cook saddle of wild venison?

Another nice addition can be to add a few spices such as juniper, cinnamon, cloves and dried orange peel. Place the venison onto the trivet which should line the base of the tray. Place in the centre of the oven and roast for 20 minutes, then reduce the temperature to 170°C for fan assisted or 180°C for ovens without a fan.