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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 200g of raw meat per person
Out of stock
Our Animals Drive Biodiversity
By grazing, browsing, rooting and trampling, the free-roaming animals at Knepp create a dynamic mosaic of habitats – from open grassland to scrub and woodland – supporting a rich web of life. Their presence is driving the return of rare species like nightingales, turtle doves, and purple emperor butterflies.
Our Animals Drive Biodiversity
By grazing, browsing, rooting and trampling, the free-roaming animals at Knepp create a dynamic mosaic of habitats – from open grassland to scrub and woodland – supporting a rich web of life. Their presence is driving the return of rare species like nightingales, turtle doves, and purple emperor butterflies.
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