Herb-Crusted Venison Haunch

Herb-Crusted Venison Haunch

Herb-Crusted Venison Haunch

By: Herd Market

This herb-crusted venison haunch is a game-changer. Naturally leaner than beef or lamb, venison takes on bold flavours beautifully—especially when coated in a fragrant herb crust. With every bite, the rosemary, anchovy, and garlic-infused crumb gives you that rich, comforting depth you’d expect from lamb, but with a cleaner, lighter finish. Perfectly roasted and packed with flavour, this is venison at its best.

You'll need:

  • 600g venison haunch
  • 50g breadcrumbs
  • 20g parmesan
  • 2 garlic cloves
  • 2 anchovy fillets
  • 2 sprigs of rosemary
  • 10g parsley
  • ½ tbsp anchovy oil
  • 1 tbsp Dijon mustard
  • Chimichurri, to serve
Serves 4 people
Difficulty Novice
Novice
4
Cook Along
Directions
1.

Remove the venison from the fridge an hour or two before cooking to bring it to room temperature. Season generously with salt and pepper.

2.

In a blender, combine the breadcrumbs, parmesan, garlic, anchovy fillets, herbs, and anchovy oil. Pulse until you have a coarse crumb—be careful not to over-blend, as you don’t want a paste.

3.

Preheat the oven to 180°C. Heat a pan until smoking hot, then sear the venison haunch on all sides until a deep golden crust forms. Immediately brush with Dijon mustard, then press the crumb mixture all over to coat. Place the haunch on a roasting tray and cook for 20-30 minutes, or until the internal temperature reaches 50°C. As it rests, the temperature will rise to 57°C, giving you a perfect medium-rare.

4.

Let it rest for at least half the cooking time before slicing into 1cm thick pieces. Serve with crushed potatoes and a generous spoonful of spicy chimichurri and enjoy!

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Total: £18.95