Allow your venison haunch to reach room temperature for even cooking.

Preheat your oven to 220°C. Prepare the venison by rubbing it with olive oil and seasoning with sea salt, black pepper, crushed juniper berries, rosemary, and thyme.

Place the venison in a roasting tray. Add chopped onions, carrots, and a few garlic cloves around the meat.

Roast the venison at 220°C for 20 minutes. Add some red wine to the dish, then lower the heat to 180°C, cover with foil and continue roasting. For a medium-rare finish, aim for about 15 minutes per 500 grams.

During the roast, baste the venison with its juices and the red wine.

After roasting, rest the venison for at least 45 minutes before carving whilst making a great gravy from the juices with some beef stock.

Serve the venison haunch sliced against the grain, accompanied by the roasted vegetables, potato dauphinoise and crab apple jelly.

All our meat is delivered frozen.

We deliver it to you in insulated sustainable wool packaging that can keep it frozen for 72hrs. When you receive your meat please put it straight in the freezer. Even if it has defrosted it is ok to put back in the freezer as long as it is not warm.

We deliver it frozen for a number of critical reasons:

• Natures preservative. Freezing is one of the most ancient of all methods of preservation. We firmly believe that when frozen rapidly there is no loss of quality in the meat.

• Sustainability. By freezing our meat we can ensure there is as close to zero waste as possible. Our meat is frozen as soon as it is butchered in protective packaging that allows us to keep the meat perfectly for over a year. This is vs 10 days for fresh.

• Seasonality. Like vegetables, meat has a season. By freezing our meat we can select our produce when it is at its very best. Fresh meat butchers cannot do this and you can taste the difference in our meat.

• Better supporting farmers. For our farmers it is most profitable for them to get the produce off the farm as soon as it is ready. This allows us to support them better.