FRESH, NOT FROZEN
DELIVERY FREE OVER £50
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
FRESH, NOT FROZEN
DELIVERY FREE OVER £50
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
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.
£38.00
Out of stock
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.
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 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.
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
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.
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