Hearty flavour and open-grained texture unite to make organic venison haunch steak a real treat for steak lovers. The haunch from the venison carcass is justifiably renowned as a really special piece of meat. Steaks cut from this collection of muscles are robust, with tremendous bite and character. They're very, very lean, so perfect if you prefer your steak without fat. To preserve their succulence, however, they need only the quickest cooking.
We also cut the haunch into a small roasting joint perfect for an alternative Sunday roast.
Because of the wholly wild and natural lifestyle of game animals and birds, their meat is lean and clean. All of Coombe Farm Organic's venison is reared in an organic system, eating grass in ancient parkland that's never treated with chemical fertilizers. Deer are culled to keep numbers manageable and balanced and they're always shot cleanly by skilled marksmen to keep stress to a minimum.
We deliver all around mainland Britain, excluding the Highlands and Islands. You will be able to choose your preferred delivery slot at checkout.
We can deliver to you Tuesday to Saturday.
We will pick, pack and deliver your box the day you have requested.
For every order, we'll send you a text message on the morning it is due to be delivered.
Our courier will leave it in your requested safe place if you would prefer a contactless delivery.
We have a minimum order of £40.
The delivery charge is £5.
No. You can leave a message with your order telling us where you would like to have your box placed. It would be best placed somewhere cool or at least in the shade – especially during the hotter months of the year. Our products will stay at the same temperature for up to 40 hours, so just make sure that you can pick up your order within that time.
Our couriers will send you a text message or email, which ever you prefer, giving you an hour slot when your box will arrive. If that doesn’t suit you, some options will be provided to make your delivery more convenient.
Our products will stay frozen at the same temperature for up to 40 hours. Simply put them in your freezer after delivery or in your fridge if you want to defrost them and use them within the next few days.
At Coombe Farm we believe in sustainability. And we live it. Regarding our packaging:
Your delivery box is made of 100% recycled paper and is 100% recyclable.
To keep your order frozen we use ice packs which will retain a low temperature for a long period of time. Reuse them for a picnic or simply snip, empty the water and pop in your plastic recycling.
We use paper pulp sheets to insulate the box. They are great for craft projects or can also simply be recycled with paper waste.
We deliver our organic produce Tuesday – Saturday and you will be able to choose your preferred delivery day at checkout. The delivery charge is £5.
Freezing is the most natural way of preserving food. And as here at Coombe Farm Organic we believe in slow-grown, healthy food, a form of preservation that doesn’t need artificial additives gets a big tick from us.
We use blast freezing to preserve all of our meat products. It’s done at the point of butchery, to temperatures of -26°C. This locks in all the freshness, flavour and nutritional value and means you get the longest possible shelf life at home once you’ve defrosted it.
It also guarantees it will arrive with you in tiptop condition - confidently delivering fresh meat would be much more challenging.
All of our meat is butchered in our in-house butchery by our small team. This means we have full control of what is cut and also means that we can accommodate more requests from our customers.
You will find any product ingredients on the relevant product pages.
Can't Find the Answer?
If you cannot find the answer to your question and would like to speak to someone contact us and we will be happy to help.
Organic venison haunch steak should be cooked rare or medium rare, to keep it juicy and tender. Heat your griddle pan until it's shimmering hot, then cook your steak for about a minute to a minute and a half each side. When the second side is cooking, add a knob of butter to the cooked side and let it melt through the meat for guaranteed succulence. Resting your steak, wrapped in foil, for at least 5 minutes gives the juices a chance to settle and you really will taste the difference in terms of tenderness. Serve with some garlic and tarragon butter, crispy thin fries and a lemony dressed lettuce and grape salad.