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Venison Haunch with a Sloe Gin & Blackberry JusVenison Haunch with a Sloe Gin & Blackberry Jus
Venison Haunch with a Sloe Gin & Blackberry JusVenison Haunch with a Sloe Gin & Blackberry Jus

Venison Haunch with a Sloe Gin & Blackberry Jus

A haunch of British venison, boned and rolled in a sweet and smoky crumb, with a handmade sloe gin and blackberry jus.

£35.00 Serves 4 (1040g)

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Please note: this venison needs defrosting for 24 hours in the fridge before cooking. The jus should be microwaved from frozen.

Click here for tips on how to carve and serve your Venison Haunch.

  • The cooking times on the packaging are if you’d like this medium, that’s an internal temperature of 57°C if using a food thermometer. It will reach closer to 62°C once rested. For well-done, cook to an internal temperature of at least 75°C.
  • Although you should always thoroughly cook poultry, pork and dishes made with minced meat (like burgers or kofta) all the way through, cuts or joints of many meats can be served rare. If in doubt, the Food Standards Agency (FSA) website is a wealth of useful information. Remember to always wash your hands after handling raw meat.
  • An indulgent wintery roast with a delicious hand-prepared sauce made with red wine, sloe gin, blackberries and juniper berries.
  • The venison comes from Ben Rigby Game, a family-run business with 40 years’ experience. For their venison, they work with The Royal Parks and The Forestry Commission to source wild deer from sustainable forests and managed estates.
  • Comes with a little card with serving suggestions and helpful cooking tips.

Try it With:

  • For a simple supper, carve and serve with spiced potato wedges and a watercress salad.
  • It also makes for a great winter roast dinner. Quarter some red onions and halve some carrots lengthways, then sit the venison on top and roast for the recommended cooking times and they’ll be full of flavour. Serve with roasties and Brussels Sprouts.
  • And for some serious comfort food, try it with mustard mash and some steamed broccoli.

Wine Paring

  • With a rich gamey dish like this, you need an equally rich wine or you will hardly taste it. An Australian Shiraz or Californian Cabernet will work well, especially with that blackberry jus. Or for something very special, try an Amarone.

How We Make It

  • Our chefs start by brushing the venison haunch with Dijon mustard, then season it with a spice rub of smoked paprika, thyme, salt, black pepper, light brown sugar and finish with panko breadcrumbs and crispy onions for extra crunch.
  • To make the sauce, we reduce Italian red wine and sloe gin with redcurrant jelly, juniper berries and our beef glace to make a rich sauce base.
  • We then thicken it and add blackberries for flavour and texture. It is finished with a little butter for some extra richness and shine.

Nutrition

Typical Values Per 100g Per Portion
Energy (kJ)590 1,534
Energy (cal)140 364
Protein (g)18.2 47.3
Carbohydrate (g)6.5 16.9
of which: sugars (g)5.1 13.3
Fat (g)2.6 6.8
of which are saturates (g)1.3 3.4
Fibre (g)0.5 1.3
Sodium (g)0.46 1.2
Salt (g)1.15 3

Please Note: The details above are correct as of 19 August 2022 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Ingredients

AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.

We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).

Venison (72%), Sloe Gin & Blackberry Jus (20%) [Sulphites, Milk], Dijon Mustard (Water, Mustard Seeds, Vinegar, Salt), Soft Light Brown Sugar, Crispy Onions (Onions, Vegetable Oil (Segregated Sustainable Palm Oil), Wheat Flour, Salt)), Salt, Thyme, Panko Breadcrumbs ( Wheat Flour (with added Calcium Carbonate, Iron Niacin, Thiamin), Yeast, Vegetable Oil (Sunflower), Salt, Flour Treatment Agent (Ascorbic Acid)), Black Pepper, Paprika.

Sloe Gin & Blackberry Jus: Sloe Gin (44%) (Sloe Infusion, Sugar, Water, Alcohol, Gin), Red Wine [Sulphites], Water, Redcurrant Jelly (Sugar, Water, Redcurrant Juice Concentrate, Gelling Agent (Pectin), Dextrose), Blackberries (8%), Beef Glace (Beef Stock (Beef Bones, Water, Salt), Natural Flavouring, Yeast Extract (Yeast Extract, Salt), Water, Glucose Syrup, Salt, Sugar, Maltodextrin), Butter [Milk], Cornflour, Salt, Juniper Berries.

Please Note: The details above are correct as of 19 August 2022 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Cooking/Serving Instructions

These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.

serves 4

DEFROST BEFORE COOKING

Defrost Instructions:

Remove the venison from the box and defrost in the fridge for 24hrs.

Oven:

Preheat the oven. Remove all packaging and place the venison on a baking tray on the silicone sheet provided. Place your venison in the middle of the oven and cook for 50 mins which should give a medium finish.

Oven Settings

Fan 170°C, Electric 190°C, Gas Mark 5.
50 mins
Once cooked, leave the venison to stand covered loosely with tin foil for 10 minutes. Remove string before carving.

Microwave:

Sauce from frozen: Whilst the venison is resting remove the sauce from the freezer, pierce the film and place on a microwaveable plate.
850W
1 min 30 secs > stir gently and re-cover > 1 min 30 secs
Allow to stand for 2 mins and stir well before serving. Make sure the sauce is piping hot.

Extra Warnings:

Whilst every effort has been made to remove any traces of shot and bone, some may remain. Steam may be released when removing film on sauce.

Please Note: The details above are correct as of 19 August 2022 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Allergens

Gluten, Milk, Mustard, Sulphites

This product has been made in a kitchen that uses nut ingredients

Please Note: The details above are correct as of 19 August 2022 but as we are constantly improving our recipes it is essential to check the label on the packaging.

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