Our denver leg muscles include the topside, knuckle (we call it a mini-roast) and rump. They make perfect roast or steak cuts, and can be used for carpaccio or tartare and even turned into jerky. They have a great texture, no fat and the best flavour of all the cuts.
Try something like this
Sear then roast these muscles whole, or cut into steaks for the BBQ.
Venison doesn’t need much cooking – After a 2 minute sear on all sides, a 400g piece of leg may only need 4 – 5 minutes in a 190 degree oven.
Rest the cooked venison loosely covered with foil for at least 5 minutes. If it has cooled down too much, flash it back in the hot oven for 20-30 seconds before serving.
Slice against the grain to reveal perfectly blushing, medium-rare slices of juicy meat.
To add to this order simply return to the shop and continue shopping.