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Roast Haunch of Venison, Honey Roast Parsnips, Hasselback Potatoes, Greens & Port Wine Jus

The ultimate Sunday roast! Our haunch of Venison from the beautiful island of Harris in the Outer Hebrides makes the perfect centrepiece for your table.


1.4kg venison haunch, boned & rolled

25ml rapeseed oil

5g fresh rosemary

5g fresh thyme

800g Red Rooster potatoes, peeled

200g goose fat

30g garlic cloves

600g parsnips, peeled & cut into fingers

50ml honey

150g baby spinach

150g curly kale

150g Savoy cabbage

400ml port wine jus

Maldon sea salt & freshly-milled black pepper

40g butter



Heat the oven to 180C

Heat the oil in a large pan

Season the haunch of venison with salt & pepper, sear in the pan, add the rosemary & thyme

Ensure the venison is fully sealed then place in the oven for 1.5 hours until cooked Remove from the oven, rest and keep warm

Cut slices into the top half of each potato and par-boil for 5 minutes, then drain

Heat the goose fat in an oven-proof dish, then add the garlic and place in the potatoes

Roast in oven until golden brown, seasoning & basting as required, keep hot until ready to serve

Blanch the parsnips, then drizzle with honey and roast in the oven until golden brown

Blanch the green vegetables until they are al dente, drain & set aside


To serve

Heat the port wine jus 

Heat a sauté pan with the butter and cook the green vegetables then season

Plate the potatoes, arrange the parsnips and place a bed of greens to one side of the serving plate

Slice the venison haunch, arrange on the plate and drizzle with port sauce

Serve immediately





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