DELIVERY IS FREE ON ORDERS OVER £50
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FROM LOCAL FARMS

Wild Venison Leg – 2.25-2.5kg

Wild, North Yorkshire Roe Deer

Cooking with roe deer requires a little bit of care and attention, but the results can be truly delicious. Whether you’re a seasoned game cook or just looking to try something new, roe deer is a meat that’s well worth exploring.

 

£49.50

Out of stock

Approximate Weight: 2.25kg
Serves: 6-8
Delivery: choose date at checkout

Related Recipes from The Grid Iron Gourmet

Recipes for this coming soon

Cooking a venison leg can seem like a daunting task, but with the right techniques, it can be a delicious and impressive dish. Here are some steps to help you get started:

Prep the meat: Remove any silver skin or excess fat, and season the meat with salt and pepper. You can also add some herbs like thyme, rosemary or juniper berries for added flavour.

Sear the meat: Heat up some oil or butter in a large pan over high heat. Once the pan is hot, add the venison leg and sear it on all sides until it has a nice brown crust. This helps to lock in the juices and give the meat a rich flavor.

Roast in the oven: Preheat your oven to 200°C. Transfer the venison leg to a roasting pan or baking dish and place it in the oven. Roast the meat for about 15-20 minutes per 500g, depending on how rare you like it. For medium-rare, cook the meat for around 25-30 minutes per 500g.

Check the temperature: To ensure that the meat is cooked to your desired level of doneness, use a meat thermometer to check the internal temperature. For medium-rare, the temperature should be around 55-60°C. For medium, it should be around 60-65°C.

Rest the meat: Once the meat has reached your desired temperature, remove it from the oven and allow it to rest for 10-15 minutes. This helps the juices redistribute throughout the meat and makes it more tender and juicy.

Serve: Slice the meat against the grain and serve it with your favorite sides. Venison leg goes well with roasted vegetables, mashed potatoes, or a hearty gravy.

Cooking a venison leg may take a bit of time and effort, but the end result is well worth it. With the right techniques, you can create a tasty and impressive dish that’s sure to impress your guests.

Order by 5 PM for next day dispatch.

Free Delivery over £50. 

Choose your delivery date.

Our butchers tips

Cooking a venison leg can seem like a daunting task, but with the right techniques, it can be a delicious and impressive dish. Here are some steps to help you get started:

Prep the meat: Remove any silver skin or excess fat, and season the meat with salt and pepper. You can also add some herbs like thyme, rosemary or juniper berries for added flavour.

Sear the meat: Heat up some oil or butter in a large pan over high heat. Once the pan is hot, add the venison leg and sear it on all sides until it has a nice brown crust. This helps to lock in the juices and give the meat a rich flavor.

Roast in the oven: Preheat your oven to 200°C. Transfer the venison leg to a roasting pan or baking dish and place it in the oven. Roast the meat for about 15-20 minutes per 500g, depending on how rare you like it. For medium-rare, cook the meat for around 25-30 minutes per 500g.

Check the temperature: To ensure that the meat is cooked to your desired level of doneness, use a meat thermometer to check the internal temperature. For medium-rare, the temperature should be around 55-60°C. For medium, it should be around 60-65°C.

Rest the meat: Once the meat has reached your desired temperature, remove it from the oven and allow it to rest for 10-15 minutes. This helps the juices redistribute throughout the meat and makes it more tender and juicy.

Serve: Slice the meat against the grain and serve it with your favorite sides. Venison leg goes well with roasted vegetables, mashed potatoes, or a hearty gravy.

Cooking a venison leg may take a bit of time and effort, but the end result is well worth it. With the right techniques, you can create a tasty and impressive dish that’s sure to impress your guests.

We prepare your order in our butchery on the day before delivery to ensure that everything reaches you in the best condition.

UK MAINLAND DELIVERIES

We deliver on a next day service throughout the UK mainland (please see below for restrictions). Your order is shipped in an insulated box.

Our delivery service allows you to pick a delivery date in advance when you reach the checkout. Our delivery days are Tuesday to Friday.

We use a courier service. They will notify you on the morning of delivery with an estimated time for delivery.

Delivery is free on orders over £50. (under £50 = £12.95) Sorry This is due to the cost involved in our chilled packaging and courier cost.

 

Restricted Areas

WE PROVIDE A TWO DAY SERVICE TO THE FOLLOWING AREAS. THIS IS NOT SUITABLE IN VERY HOT WEATHER These are:

Scottish Mainland – AB30, AB33-AB36, DD8, DD9, FK16

Scottish Highlands – AB37-AB38, AB42-AB45, AB53-AB56, IV21-IV24, IV26-IV28, IV40, IV52-IV54, KW1-KW14, PA36, PA40, PH30-PH33, PH34-PH41

Scottish Offshore – HS1-HS9, IV41-IV51, IV54-IV56, KA27-KA28, KW15-KW17, PA20, PA41-PA49, PA62-PA76, PH42-PH44, ZE1-ZE3 –

Northern Ireland – WE ARE UNABLE TO SHIP TO NORTHERN IRELAND AT THE MOMENT

FREE LOCAL DELIVERY ON ORDERS OVER £25

WE’RE NOW OFFERING FREE DELIVERY IN CERTAIN POST CODE AREAS AROUND SKIPTON, ILKLEY, OTLEY, HARROGATE, RIPON, PATELY BRIDGE AND GRASSINGTON.

The post codes included are the following: HG1, HG2, HG3, HG4, LS21, LS29, BD20, BD23.

When you get to the checkout and enter your delivery address, you should automatically qualify for this option. If this doesn’t happen, please let us know. 

Our delivery days will be Thursday & Friday each week. Please select the day you would prefer, we’ll be in touch if there’s a problem. If you need something on a different day, please get in touch and we’ll do our very best to help.