Fallow Venison Haunch Boned and Rolled
Taken from the back hip and thigh area, a boned and rolled haunch is a rich and tender cut best slowly roasted, fantastic wrapped in streaky bacon and a few sprigs of rosemary and thyme.
Preheat your oven to 210°C, put the joint on the middle shelf for 20 minutes, then reduce the temperature to 170°C and allow a further 25 minutes per 500g
Allow 250g -300g of raw meat per person
Taken from the back hip and thigh area, a boned and rolled haunch is a rich and tender cut best slowly roasted, fantastic wrapped in streaky bacon and a few sprigs of rosemary and thyme.
Preheat your oven to 210°C, put the joint on the middle shelf for 20 minutes, then reduce the temperature to 170°C and allow a further 25 minutes per 500g
Allow 250g -300g of raw meat per person
Taken from the back hip and thigh area, a boned and rolled haunch is a rich and tender cut best slowly roasted, fantastic wrapped in streaky bacon and a few sprigs of rosemary and thyme.
Preheat your oven to 210°C, put the joint on the middle shelf for 20 minutes, then reduce the temperature to 170°C and allow a further 25 minutes per 500g
Allow 250g -300g of raw meat per person