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Fallow Venison Haunch Boned and Rolled
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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
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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.
