Venison Round Knuckle
Venison round knuckle is a part of the hind leg (ham). It is located on the upper thigh, on the outside, and is distinguished by its relatively fine muscle structure and leanness. It is one of the more valuable parts of ham, as it has less connective tissue than other parts of ham meat, making it softer and more versatile for use.
— HOW TO MAKE
Venison round knuckleis a cut of ham that is suitable for roasts, stews, carpaccio or even minced meat. Due to its natural leanness, this meat requires careful preparation to remain tender and juicy. It is best to fry it briefly over high heat to prevent it from drying out, or to simmer it slowly, allowing the meat to soften naturally. Thinly sliced rump is ideal for quick frying, while larger pieces are ideal for slow frying or stewing. To keep the meat juicy, it is recommended to marinate it slightly or coat it with fat before frying.
— BEST
Fried venison round knuckle
A great choice for those who love a high-quality, yet easy-to-prepare meat dish. Slow-roasted whole venison ensures perfect tenderness and rich flavor. Try it!
