Venison Haunch Cooking Times and Calculator
Haunch of venison is a prime cut! Taken from the top of the hind leg, with the bones removed, this collection of muscles makes a tender and flavour-packed roast.
Venison Roasting Tips
- Let the meat come up to room temperature before cooking
- Roast the meat at a very high temperature for 20 minutes before bringing the heat down to the temperture indicated will allow the heat to reach the centre of the joint and seal in the flavour.
- Don't forget to rest the meat before carving. This allows the meat to relax and distributes the juices throughout. A general rule of thumb used by chefs for resting meat is 1 minute for every 100g of meat.
