A Haunch of Venison. Deboning and tying a little Venison Haunch ready for roasting.

A lovely little Venison Haunch this morning.
A quick and easy number, thick Flank seamed off, Topside and Silverside rolled together for roasting and the Flank diced for stews, casseroles or kebabs. A simple tidy job... #SRP

[@johnmuse9845]

Another great one for the books, can’t wait for white tail season here in the states too

[@socheapneasy6829]

Superb as always 👌

[@leemulford6821]

Thanks Scott, great video learning all the time.

[@gregdevlin905]

Looks great, makes me wish it was November and whitetail season.

[@jaymeloy1984]

I Was inspired by you to go out to the local butchers where i live in Kent, and get some flat iron steaks, absolutely beautiful, home made air fried chips, button mushrooms fried in butter, with 4 chilli’s chopped up, and peppercorn sauce! Top man Scott, so glad I found your channel 👌🏼

[@BillSikes.]

Nice one bro 🍖🥩

[@michaelgoff5231]

Great vid as usual, any more cooking vids to come scott mate ❤

[@trongdyhuynhvu7016]

Mr Scott, could you make a video of how to cook Fish & Chips? That would be kind of you. Thanks

[@fabianlindner6657]

Great stuff! Might do that to the fallow deer I shot Sunday...

[@philipwatts992]

Morning Scott great vidio all the best Phil in Queensland Australia

[@JordyGraham2111]

Great video as always! Wondering if you would ever do a cooking video on a haunch?

[@DimasFajar-ns4vb]

zamzam water

[@leafinitup1]

What cut of meat is the hunch? And how would you cook that? is that the top round and bottom round of a small animal?

[@TheRAMBO9191]

How's your eye been?