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Venison Haunch Steak

Economical and versatile with that distinctive Venison taste and texture
Our Price: £6.88

Economical and versatile with that distinctive Venison taste and texture

Rapidly gaining in popularity our British Venison is lean, dark meat which is richly flavoured with a dense but tender texture.

Lean and very low in fat and cholesterol.

An easily cooked tasty Venison Steak from the Leg which is both an economical cut - and very versatile 

Many Chefs simply marinate these steaks in red wine, quickly pan fry in olive oil, and serve.

Some prefer to served it pink.

Do have a look at our How to Cook/Related Recipes Tab for some great ways to prepare your Venison Haunch Steak

Season: Available all Year

Product Code:
Z7260

Venison Haunch Steak

Economical and versatile with that distinctive Venison taste and texture

Rapidly gaining in popularity our British Venison is lean, dark meat which is richly flavoured with a dense but tender texture.

Lean and very low in fat and cholesterol.

An easily cooked tasty Venison Steak from the Leg which is both an economical cut - and very versatile 

Many Chefs simply marinate these steaks in red wine, quickly pan fry in olive oil, and serve.

Some prefer to served it pink.

Do have a look at our How to Cook/Related Recipes Tab for some great ways to prepare your Venison Haunch Steak

Season: Available all Year

Venison Haunch Steak

INGREDIENTS: Venison

ALLERGEN ADVICE: For Allergens, including Cereals containing Gluten, see Ingredients in Bold.
Cook thoroughly

Venison Haunch Steak

Fry

Heat the pan until very hot, add a little oil and butter.  
Season Steaks and fry for 2 mins each side.  
Rest for a few minutes before serving

Grill

Season Steaks.
Place under a hot grill for three to four minutes each side  
Rest for a few minutes before serving  

Venison Haunch Steak

Preparation time 40 mins : Cooking time 40 mins 
Looking for an easy way to use up tasty Pheasant leftovers? This golden brown Pastry Parcel makes a filling lunch or hearty supper
Preparation time 25 mins : Cooking time 20 mins
If you've got leftover Pheasant to use, this dish makes the most of a modest amount and is a great weeknight supper Freezable (Meatballs only)
Preparation/Cooking time 25 mins 
“This is made with leftover Roast Partridge and Pheasant, but you can use any game you fancy. Duck would work well, as would Roast Chicken. ”
Preparation/Cooking time 25 mins
“This is made with leftover Roast Partridge and Pheasant, but you can use any game you fancy. Duck would work well, as would Roast Chicken. ”
Preparation time 10 mins : Cooking time 30 mins
A great way to use up leftover Duck in a rich, luxurious supper dish.  Easily halved, Gluten-free
Preparation / Cooking time 45 mins
Philippa Davis’ Pheasant Keralan Curry makes for a wonderfully warming supper. Delve into the freezer or fridge for this one, as it uses all of the Meat and saves the carcass for Stock. A favourite Curry recipe but in order to make the most of all the Spices and flavours it is important to follow the process and stages carefully.
Preparation/Cooking time 40 mins
Mustard with Gammon and Ham is a traditional pairing, but when I made this recipe using Leftover Steak, we were all unanimous in thinking that in this dish the mix of Meat and Mustard is a marriage made in heaven. Serve it with a floppy English Lettuce and Raisin Salad.

Venison Haunch Steak

Related Products
Product Code:
Z7260