This traditional hand tied venison joint is full of flavour and when roasted it will give you an exquisite taste. With the bone being removed it makes carving easy. With our venison being sourced locally, it really is a special treat.
Butchers Tip
Remember to let the meat come to room temperature before you cook it and don’t forget to rest the meat before carving. This allows the meat fibres, (which contract in the oven) to relax again, so the meat will be more tender.”
Other Tip
If you are yet to visit the Watlington High Street, it is a must. We have a Butchers, Deli, Cafe, Bakers, Chocolate shop, Greengrocers, Home Stores, Hairdressers, Light shop a Co-Op and much more. It is well worth a visit.
Please Note
The order value & weights are approximate, we cut all our weighed products by hand and the weights may vary. All meat prices were correct at the time of printing, but are subject to market prices and may change without notice.
£19.19 – £51.17
1. Preheat oven to 220?C (Gas Mark 7).
2. Roast for 20 minutes at 200?C (Gas Mark 6).
3. Reduce oven temperature to 180 ?C (Gas Mark 4) and continue to roast for:
Medium = 35 Minutes Per Kilo
Well Done = 40 Minutes Per Kilo
4. Remove the joint from the oven and rest for 20-30 minutes before carving.
Very large joints – above 5Kg (11Lb)
1. Preheat oven to 220?C (Gas Mark 7).
2. Roast for 40 minutes at 200?C (Gas Mark 6).
3. Reduce oven temperature to 180 ?C (Gas Mark 4) and continue to roast for:
Medium = 45 Minutes Per Kilo
Well Done = 50 Minutes Per Kilo
4. Remove the joint from the oven and rest for 30 minutes before carving.
Please Note, the above is only a guide and ovens may vary in temperature.
