Venison haunch

[Tdp123]

Morning.

I got a small venison haunch from Waitrose. It was yellow stickered so wasn't deer 🤣.

Any suggestions on how to cook it? Slow cooker or fast roast in the air fryer?

What to serve with it? Thanks.

Venison is a very lean meat so it can dry out. We’ve covered it with streaky bacon, slow roasted then at the very end put it to a high heat to crisp up a bit (without over cooking it).

I would do it low and slow otherwise it will probably dry out.

It depends how small but I get a lot of venison from a local shoot.
My top tip is to marinade a haunch for a day or so in a bottle of cheap red wine, juniper berries and rosemary. Then cook it hot and fast (about 15m per 500g at 180c) and use the marinade as a base for the gravy. Serve with red currant jelly and red cabbage. Yum.
There is little fat on venison so aim to slightly undercook rather than over if you see what I mean.
Hope that helps.

Bourguinon https://www.farmison.com/recipes/make-venison-haunch-bourguignon?srsltid=AfmBOoo_C8gUhuGuGU38AWZcaHmS2AEnwUn5XUaucIf3-N_XG6poRYZN

Cooked venison steak yesterday which was bought from Morrisons. Marinated it overnight in "Emily's Marinated Venison Steaks" (online) then treated it like ordinary beef steak. Sauted it on the hob and found that it took slightly longer than with beef - for venison 3 minutes a side for how we like it. As usual I added a pat of butter to the steak while still frying the second side. Venison is dry and that helps a lot. Verdict? Good, but we found that we still prefer beef by a small margin.

I usually cut it up and use it for stew if you cook it low and slow it literally falls apart and tastes so much richer than beef stew