Sunday roast just got better. Wild venison offers a rich, savoury alternative to beef or lamb. Here’s how to create a comforting, slow-cooked roast with deep flavour and tenderness.
Start with a venison haunch, ideally 1.5 to 2 kilograms. Preheat your oven to 160°C. Make small cuts in the meat and insert slivers of garlic and rosemary. Rub with olive oil, salt, and pepper.
Brown the meat in a hot pan, then place it over a bed of onions, carrots, and parsnips in a roasting tray. Add a splash of red wine or stock. Cover with foil and roast for two and a half hours.
Let the meat rest before carving. Serve with crispy roast potatoes, greens, and a spoon of the pan juices. This is a true Sunday centrepiece.
Browse our range of wild venison roasts, delivered fresh across the UK.