Venison tomahawk chops (bone in)

£13.45 / 300g


Fresh organic venison chops prepared in the Riverford butchery. A leaner, meatier version of a prime lamb chop, these are tender enough to fry or grill and also excellent braised of stewed. Good with redcurrant jelly. If you have a bit of extra time, the classic accompaniment to this fabulous lean meat is red wine sauce.

Approximately 2 venison chops per pack

Delivered in insulated packaging to keep cool on your doorstep. Minimum meat order is just £15 to cover the cost of the packaging.

Serve with mashed potato and greens for an earthily autumnal dinner in under half an hour
- Riverford cooks

How to prepare

Oil and season the chops. Fry them in a very hot pan; 2-3 mins each side for medium. Let them rest somewhere warm for 5 mins before serving.


Keep in the fridge below 5˚C. If you’re not going to eat it within a day or two, freeze your meat as soon as possible and always within the use by date. Once frozen, use within a month. Use on the day of defrosting.

Sometimes you may notice that your venison looks a little brown. Don’t worry – this is perfectly natural and safe! Red meat contains a protein called myoglobin, which goes brown when it meets oxygen. Venison contains more myoglobin than beef, so it goes brown much faster. It doesn’t mean that the meat isn’t fresh, or affect its flavour at all.

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