Remove all packaging and allow to sit for 15 minutes to bring up to room temperature. Season well and sear all sides in a medium hot frying pan. Place in a roasting tin, cover with tin foil and cook in a pre-heated oven at 180°C. Cook for 20 minutes per lb for Medium.
For allergens, see ingredients in capital letters.
Haunch of Venison is from the haunch, or back leg, of the deer and is a boned and rolled joint.
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