This highly economical cut is perfect for family friendly batch cooking of dishes like curries, stews, braises, pies, casseroles and tagines. This is one of the most rewarding venison cuts to cook with as it has great versatility than many other cuts but also responds very well to long and slow cookery – ideal for the slow cooker or the pressure cooker enthusiast it’s a real winner and a perennial favourite. Diced venison is likely to carry a little more fat than other cuts but is still classed as lean compared to almost any other meat.
Venison haunch
You can (and many folk do) roast the haunch of smaller deer whole for a Sunday roast. Or even slow cook a whole haunch with lots of spices and some sweetness for a more “street food” experience. But mostly a whole haunch is going to be too much for the table so breaking it down whilst being butchered helps to improve its (already gleaming) image – less costly than loin, more tender than shoulder the haunch is very much the go to cut for almost all occasions.
