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Venison Haunch Steak

Economical and versatile with that distinctive Venison taste and texture
Our Price: £5.98
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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 40 mins
Philippa Davis’ Grouse Stroganoff gets leftover Game out of the freezer and onto the table. If you don’t have any Grouse left, Partridge or Pheasant work just as well. Remember, the Meat on two Grouse or two Partridge is the equivalent of one Pheasant. Serve with a sprinkle of Paprika and extra Parsley on top. Delicious with Rice or Pasta like Tagliatelle.
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.

Venison Haunch Steak

Product Code:
Z7260