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COUNTRY OF ORIGIN | UK |
Here’s cooking instruction for Venison Haunch:
1. Preheat your oven to 375°F (190°C).
2. Remove the venison haunch from the refrigerator and let it sit at room temperature for about 30 minutes to take the chill off.
3. Season the venison haunch generously with salt and pepper, or any other desired seasonings or marinade.
4. Heat a large oven-safe skillet or roasting pan over medium-high heat and add a little oil. Once the oil is hot, sear the haunch on all sides until browned, about 2-3 minutes per side.
5. Transfer the skillet or roasting pan to the preheated oven. Cook the venison haunch for about 15-20 minutes per pound (450 grams) for medium-rare doneness. Adjust the cooking time based on your preference for doneness (less time for rare, more time for well done).
6. Use a meat thermometer to check the internal temperature. For medium-rare, the thermometer should read around 130°F (54°C). Remember that the meat will continue to cook and rise in temperature as it rests.
7. Once the desired internal temperature is reached, remove the venison haunch from the oven and cover it loosely with aluminum foil. Allow it to rest for about 10-15 minutes. This resting period helps the juices redistribute throughout the meat.
8. After resting, slice the venison haunch against the grain into thin slices and serve immediately. Enjoy!
Note: Cooking times may vary depending on the size and thickness of the venison haunch, so it’s always a good idea to use a meat thermometer to ensure accurate cooking.
INGREDIENTS | N/A | ||
ALLERGY ADVICE | N/A | ||
Nutiritional information typical values per 100g,
as sold | |
Energy | 172 kCal |
Fat | 4.3 g |
of which saturates | 1.6 g |
Carbohydrate | 0.9 g |
of which sugars | 0 g |
Fibre | 0.5 g |
Protein | 32.1 g |
Salt | 0 g |
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