Product description
Venison haunch from Bavaria – fine gamey flavor and tender meat
The venison haunch is one of the most popular cuts of venison – more robust in flavor than loin or fillet, yet wonderfully fine-grained and tender. The venison lives freely in the forests surrounding Munich and the Tegernsee, Schliersee, and Wendelstein regions. It feeds exclusively on natural grasses, herbs, and berries – which characterizes its unmistakably natural, typical wild flavor. The meat is hunted individually, carefully hung, and expertly processed by hand. No artificial additives, no long transport – only authentic game meat with provenance and care.
How to prepare the venison haunch in a classic braised way or with a modern twist
The boneless venison haunch is ideal for slow cooking—for example, in a roasting pan with root vegetables, game stock, red wine, and herbs. The meat stays juicy, and the sauce gains depth and richness. For a more modern approach, sear the leg briefly and then cook it at low temperatures in the oven or sous vide—this keeps it tender and pink. Red cabbage, bread dumplings or celery puree are just as good accompaniments as creative variations with pumpkin, sweet potato, or beetroot.
Perfect for:
Special menus
Celebrations & holidays
Game fans
Venison haunch from Bavaria – fine gamey flavor and tender meat
The venison haunch is one of the most popular cuts of venison – more robust in flavor than loin or fillet, yet wonderfully fine-grained and tender. The venison lives freely in the forests surrounding Munich and the Tegernsee, Schliersee, and Wendelstein regions. It feeds exclusively on natural grasses, herbs, and berries – which characterizes its unmistakably natural, typical wild flavor. The meat is hunted individually, carefully hung, and expertly processed by hand. No artificial additives, no long transport – only authentic game meat with provenance and care.
How to prepare the venison haunch in a classic braised way or with a modern twist
The boneless venison haunch is ideal for slow cooking—for example, in a roasting pan with root vegetables, game stock, red wine, and herbs. The meat stays juicy, and the sauce gains depth and richness. For a more modern approach, sear the leg briefly and then cook it at low temperatures in the oven or sous vide—this keeps it tender and pink. Red cabbage, bread dumplings or celery puree are just as good accompaniments as creative variations with pumpkin, sweet potato, or beetroot.
Perfect for:
Special menus
Celebrations & holidays
Game fans
Ingredients
Origin
Our venison haunch comes from sustainable, regional hunting in Bavaria. The game lives in its natural habitat without supplementary feeding or other interventions. Hunting takes place exclusively during the closed season and is strictly controlled. Short transport routes and artisanal, expertly processed meat guarantee consistently high quality.
Producer: AlmOxx - Johann-Karg-Str. 11 - 85540 Haar
Packing & Shipping
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