A rustic, autumnal centrepiece celebrating seasonal British game.

If you’re looking for a showstopping roast this season, our Wild Venison Haunch Boned & Rolled is the perfect choice. This beautifully lean and tender joint offers deep, rich flavour that pairs perfectly with autumnal ingredients — think red wine, earthy herbs, and sweet blackberries.

At The Organic Butchery, our venison comes from trusted organic estates where animals roam freely in natural environments. This not only ensures a truly exceptional flavour but also supports sustainable, high-welfare farming practices.

Venison is naturally lower in fat and high in iron, making it a wholesome and delicious alternative to traditional red meats — ideal for a comforting weekend roast or a special family gathering.

Ingredients:

• 1 Wild Venison Haunch (Boned & Rolled, approx. 1.2 - 2.4kg)

• 2 tbsp olive oil or organic beef dripping

• 2 red onions, sliced

• 2 carrots, chopped

• 2 sticks celery, chopped

• 3 garlic cloves, crushed

• 2 sprigs fresh rosemary

• 3 sprigs thyme

• 2 bay leaves

• 250ml organic red wine

• 300ml beef or venison stock

• 100g fresh or frozen blackberries

• 1 tbsp redcurrant jelly (optional, for extra sweetness)

• Sea salt and cracked black pepper

Method:

1. Prepare the venison
   Remove the venison haunch from the fridge about an hour before cooking to allow it to reach room temperature. Pat it dry with kitchen paper and season generously with salt and pepper.

2. Sear for flavour
   Preheat your oven to 190°C (170°C fan). Heat olive oil or dripping in a large roasting pan over medium-high heat. Sear the venison joint on all sides until browned — this locks in the juices and adds beautiful colour.

3. Build your base
   Remove the venison and set aside. In the same pan, add onions, carrots, celery, and garlic, cooking until softened. Stir in rosemary, thyme, and bay leaves, then pour in the red wine, scraping up any caramelised bits from the base of the pan. Let it bubble for a minute or two before adding the stock.

4. Roast gently
   Return the venison to the pan, place in the oven, and roast for 25–30 minutes per 500g for medium-rare, or a little longer if you prefer it more cooked.
   (A meat thermometer should read 55–60°C for medium-rare.)

5. Rest the joint
   Once cooked to your liking, remove the venison from the oven, cover loosely with foil, and rest for 20–25 minutes. This step is crucial for tender, juicy meat.

6. Make the sauce
   While the meat rests, strain the roasting juices into a saucepan, pressing the vegetables to release all their flavour. Add the blackberries and redcurrant jelly, then simmer for 10–15 minutes until thickened and glossy. Adjust seasoning to taste.

7. Serve
   Slice the venison and serve with the rich blackberry and red wine sauce. It’s delicious alongside roasted root vegetables, buttery mash, or a creamy celeriac purée.

The Organic Butchery Tip:

Our Wild Venison Haunch Boned & Rolled comes ready to cook — expertly trimmed and tied by our butchers for even roasting. Because our venison is completely free from additives or preservatives, you’ll experience the authentic flavour of wild, organic game at its finest.

This dish is the essence of autumn — wholesome, warming, and naturally sustainable.