Venison Haunch Steak lamb-chops High heat caramelises the meat

High heat caramelises the meat and crisps the fat

gentle braising

try our recipe for Roast Rib of Beef with Parmesan Cream Baked Onions

The meat falls apart and we believe it would be fantastic in a tagine or curry

Venison Haunch Steak lamb-chops High heat caramelises the meatNaturally lean and layered with complex flavours, venison haunch steak is a fantastic alternative to traditional cuts. Best served pink, a quick sear is essential due to its low fat content. This versatile cut pairs beautifully with earthy flavours and the sweetness of fruit we recommend smashed celeriac and a quick pan juice reduction with port or red wine. While a whole venison haunch joint is often roasted or braised, these individual leg muscles