Benthejockey Posted February 7, 2021 Report Share Posted February 7, 2021 Here we go boys and girls. Venison haunch...well its more like the pointy end of the leg rather than the big bum cheek haunch. Coated in red currant jelly. Roasted for 45mins and rested for half an hour. Medium/medium rare by the bone. It was melt in your mouth deliciousness. Quote Link to comment Share on other sites More sharing options...
Dougy Posted February 7, 2021 Report Share Posted February 7, 2021 Looks rather nice, we've just had a simple Pork chop dinner today, rather bland compared to your's. Its a good idea though, with 1 Fallow in the freezer and another waiting to be sorted into sausages, burgers, steaks and joints its good to get other folks ideas of what to do with the joints. 👍 Quote Link to comment Share on other sites More sharing options...
Jonty Posted February 8, 2021 Report Share Posted February 8, 2021 Looks awesome, nearly as awesome as your butchery terminology @Benthejockey 😀😀 Quote Link to comment Share on other sites More sharing options...
Benthejockey Posted February 8, 2021 Author Report Share Posted February 8, 2021 1 hour ago, Jonty said: Looks awesome, nearly as awesome as your butchery terminology @Benthejockey 😀😀 😂😂 I do have a way with words at times 😂😂 Quote Link to comment Share on other sites More sharing options...
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