“Despite cooking the meat for the recommended time and at recommended temperature and leaving the joint to rest for 10 minutes the meat was tough. (The meat was blushing pink when we sliced into the joint). I have eaten venison on several previous occassions and this was by far the toughest joint I had tried. We ended up dicing the joint and casseroling the meat the next day.”
Thank you for your review for our haunch joint, which you found tough in comparison to other venison joints you have had. It sounds like it was well cooked so it may be that the other venison joints you have tried were from the loin or saddle, which are more tender. We also sell these but they are more expensive than haunch joints.
“Very succulent and tender. We have eaten venison for many years and obtained it locally. We had reservations about buying on-line but needn't have worried. Dekivery on time, meat well prepared and was an excellent meal.”
