Venison & Wild Boar Haunch
The dish of kings, venison has been the traditional centrepiece for New Year feasts for centuries. A lean, dense meat, it has a rich flavour which marries beautifully with sweet accompaniments including red cabbage, roasted apples and pears and fruity sauces like cranberry and redcurrant. Our venison comes from a herd of native red deer reared on natural parkland by Nigel Sampson of Holme Farm in North Yorkshire. Nigel also supplies our British wild boar haunch joints. This equally traditional meat tastes like a rare-breed pork with a more intense flavour. He recommends cooking it slowly to keep it moist and bring out its natural sweetness.