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Cowal Deer Rolled Haunch is a premium venison cut, perfect for roasting and slow cooking. Taken from the hind leg, the haunch is expertly prepared by rolling and tying it to ensure even cooking and easy carving. This cut is known for its rich, gamey flavor and tender texture, making it an ideal centerpiece for a hearty meal.
Sourced from local, sustainably managed deer processed in Cowal Deer’s own larder, this meat boasts zero food miles and is a self-sustaining, environmentally friendly choice. The lean nature of venison ensures it's a healthy alternative to traditional red meats, offering high protein with minimal fat.
For the best results, roast Cowal Deer Rolled Haunch slowly to preserve its moisture and enhance its rich flavor. Pair it with seasonal vegetables, red wine jus, or cranberry sauce for a truly memorable dish.
Available at Croots Country Store, Cowal Deer Rolled Haunch is a fantastic option for family gatherings, Sunday roasts, or special occasions. If you have specific requirements or are seeking cuts not currently stocked, feel free to get in touch with Joe Croot to discuss your needs.
PRICE CURRENTLY £19.00 PER KG
COWAL DEER VENISON ROLLED HAUNCH
Cooking a Cowal Deer Rolled Haunch is straightforward and results in a deliciously tender and flavorful roast. Here's a simple guide to achieve the best results:
Ingredients
- Cowal Deer Rolled Haunch
- Olive oil or butter
- Salt and freshly ground black pepper
- Garlic cloves (optional)
- Fresh rosemary or thyme (optional)
- Red wine, stock, or gravy for basting
Method
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Preparation:
- Remove the haunch from the fridge at least 1 hour before cooking to bring it to room temperature.
- Preheat your oven to 180°C (350°F) or 160°C (320°F) fan-assisted.
- Rub the haunch with olive oil or melted butter, then season generously with salt and pepper. Add rosemary or thyme for added aroma.
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Searing (Optional but Recommended):
- Heat a large frying pan over medium-high heat.
- Brown the haunch on all sides for 3-4 minutes to seal in the juices and enhance flavor.
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Roasting:
- Place the haunch in a roasting tray.
- Add garlic cloves, herbs, and a splash of red wine or stock to keep it moist.
- Roast for 20 minutes per 500g for medium-rare or 25 minutes per 500g for medium.
- Baste occasionally for extra tenderness and flavor.
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Resting:
- Once cooked, remove the haunch from the oven and cover it loosely with foil.
- Rest for 20 minutes to allow the juices to redistribute.
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Serving:
- Slice the haunch thinly against the grain for maximum tenderness.
- Serve with roasted vegetables, creamy mashed potatoes, and a rich red wine sauce or gravy for a perfect pairing.
Cooking Temperatures (For Precision Cooking)
- Rare: 52-54°C
- Medium-Rare: 54-57°C
- Medium: 60-63°C
Using a meat thermometer ensures perfect doneness and avoids overcooking since venison is leaner than beef and can dry out quickly.
Enjoy your Cowal Deer Rolled Haunch — a rich, tender roast that brings the best of locally sourced Scottish venison to your table