Who says Christmas dinner has to be turkey?
More of us are choosing a red meat centrepiece for the big day. And Scottish Wild Venison makes a showstopper that’s easier to cook than you might think!
The only real question is which joint to choose. So here’s our guide. You’ll find every Christmas joint together in our Christmas Venison collection.
First, how many are you feeding?
Allow around 150 to 200g of raw venison per person. Venison is very lean, so there’s little fat or waste to lose in the oven.
Cooking for a crowd? Go bigger than you think. Leftover venison makes a brilliant Boxing Day sandwich.
Choosing your Christmas joint
| Joint | Size | Serves | Price | Best for |
|---|---|---|---|---|
| Christmas Venison Roast & Freezer Hamper Box | 1.5kg rump roast plus 5 freezer packs | 6 to 8 | £95 | Christmas Day and the week after |
| Venison Rump Roast | 1.5kg | 6 to 8 | £52.80 | A family Christmas dinner |
| Venison Loin Steak Roast | 1kg | 5 to 6 | £78 | Roasting whole, or slicing into steaks |
| Venison Loin Half Rack | 450g minimum, on the bone | 2 | £39.50 | Great Taste award winner, made for presentation |
| Venison Wellington Fillet Steak | 450g | 2 to 3 | £36.50 | Making your own venison Wellington |
| Venison Haunch Mini Roast | 450g | 2 to 3 | £18.80 | Christmas for two |
Every joint is cut to order and delivered fresh. No guesswork, no picking from what’s left on a shelf.
How to cook your venison roast
Venison is lean, so the golden rule is simple. Don’t overcook it.
- Take the joint out of the fridge an hour before cooking.
- Rub with oil, salt and pepper. Juniper, rosemary and thyme all work beautifully if you want to add a little extra flavour.
- Sear all over in a hot pan to brown the outside.
- Roast in a preheated oven at 190 0C.
- Rest for 10 to 15 minutes before carving. Don’t skip this!!
A meat thermometer is your best friend here. Take the joint out when the centre reaches:
- Rare: 50 to 52°C
- Medium rare: 55 to 57°C
- Medium: 60°C
The temperature keeps rising a little while it rests.
Rough cooking times (after searing)
- Rump roast (1.5kg): 35 to 45 minutes. Start checking at 30 minutes, and rest for up to 20 minutes
- Loin steak roast (1kg): 15 to 20 minutes. Start checking at 12 minutes
- Loin half rack: 15 to 20 minutes. Start checking at 12 minutes
- Haunch mini roast: 15 to 20 minutes. Start checking at 12 minutes
- Wellington fillet: sear first, then follow your Wellington recipe
Every joint is a little different, so trust the thermometer over the clock.
All of our roasting joints are whole muscle cuts, not rolled. That’s why they can be served pink in the middle, as long as the outside is well seared first.
What to serve with it
Venison loves the classic Christmas sides:
- Red cabbage braised with apple
- Roast parsnips and carrots
- A redcurrant or port and blackberry sauce
- Proper gravy made from the roasting juices
Christmas sorted in one box
Our new Christmas Venison Roast & Freezer Hamper Box is Christmas dinner and the weeks after, in one delivery.
Inside the box:
- Venison Rump Roast (1.5kg): the centrepiece, feeds 6 to 8
- 3 × Minced Venison Steak (400g): our Great Taste Award winner
- Diced Stewing Steak (400g): Boxing Day stew, sorted
- Diced Venison Neck & Shin (400g): made for slow cooking in January
- Frying Steak (200g): a quick dinner when you’ve had enough of leftovers
It’s £95 (worth £104.30 bought separately) and comes with free UK delivery. It makes a great gift too. We can deliver it straight to the door of the person you’re buying for.
Order in time for Christmas
Our last date for Christmas orders is Friday 18 December.
Free UK delivery on orders over £95. See our Delivery page for full details, or browse the full Christmas Venison collection.
So, is it the rump roast for the whole family this year, or a half rack for two?
The Scottish Venison Company are proud suppliers of wild harvested Venison and Small Game
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