The whole haunch is butchered with the bone in. Venison haunch has a deep flavour with a slightly gamey richness, often described as more pronounced than the loin. Best cooked by roasting, braising, or slow-cooking, venison haunch benefits from marinating or seasoning with hearty herbs like rosemary, thyme, and garlic. For optimal results, cook it to medium-rare or medium and let it rest before serving to retain moisture and tenderness.
