Yummy, we had a dinner party on new years eve. I slow roasted 2 haunches in roasting bags with wine and root vegetables thyme and seasoning in a fan oven at 150 degrees for four hours, let the venison rest for 20 minutes. The venison was amazing, tender and succulent. The juices did not need vamping up I carved the venison into rustic chunks in the vegetable gravy, it was fantastic.
5 years ago
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