Premium Venison Haunch Bone-In, weighing 4.5-5.5KG, is a flavorful and tender cut, perfect for traditional and gourmet dishes. Sourced from Halal-certified farms, this bone-in cut enhances the depth of flavor in recipes, making it ideal for roasting, grilling, and slow-cooking. Multiple cutting options allow you to tailor the haunch to your specific needs, ensuring versatility for home or professional kitchens.
Cutting Options
Whole Bone-In: Perfect for roasting or custom preparation.
Bone-In Pieces:
Steak Thick (180-200G): Great for grilling or pan-searing.
Steak Thin (135-150G): Ideal for quick-cooking recipes.
Large Pieces (40g-50g): Best for stews, curries, and braises.
Medium Pieces (25g-35g): Suitable for soups and hearty dishes.
Small Pieces (15g-20g): Perfect for stews or lighter meals.
Fine Pieces (10g-15g): Best for recipes like soups or pie fillings.
Fat Options
Fat On: Retains the natural fat for added flavor and juiciness.
Fat Off: Trimmed for a leaner and healthier option.
Why Choose Venison Haunch Bone-In?
Halal Certified: Sourced and prepared under strict ethical and dietary standards.
Bone-In for Flavor: The bone adds richness and depth to your dishes.
Customizable Cuts: Tailored to fit various cooking styles and recipes.
Versatile Use: Ideal for roasting, grilling, curries, stews, and soups.
How to Store
Refrigeration: Keep at 0°C to 4°C, use within the indicated date.
Freezing: Store at -18°C for up to 6 months. Thaw in the refrigerator before cooking.
Packaging Details
Hygienically vacuum-sealed to ensure maximum freshness and safe transport.
Cooking Suggestions
Roasted Venison Haunch: Marinate and slow-roast for a tender, juicy meal.
Grilled Steaks: Use thick or thin bone-in pieces for smoky, flavorful dishes.
Hearty Stews: Dice bone-in pieces for slow-cooked curries or casseroles.
Nutritional Information
High in protein and iron, providing lean and nutritious meat.
Low in fat, especially with the fat-off option.
Serving Size
A 4.5-5.5KG bone-in haunch serves approximately 20-25 portions depending on preparation.
