Organic Stewing venison
This lean meat from the neck and shin needs a longer, slower cooking – but the extra flavour is well worth the wait!
Organic West Country venison prepared in our butchery. Venison is a lean, healthy red meat – and these great value cuts from the neck and shin, with the bone still in, are just the thing for stews. Coming from a harder working part of the animal, they need a longer cooking time - but the rich extra flavour and beautifully tender meat are well worth the wait.
Delivered in insulated packaging to keep cool on your doorstep. Minimum meat order is just £15 to cover the cost of the packaging.
On flavour, health, welfare and sustainability grounds, eating venison can't be beat
How to prepare
Treat it like braising steak: season and brown in a hot pan, then braise in wine, stock or beer for about 1½-2 hours until tender. Serve with mashed potatoes and seasonal veg.
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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Stewing venison recipes
Venison tagliata (seared venison steak)
Serves: 4 Total time: 3h 25 min
Venison, kale and mushroom stroganoff
Serves: 2 Total time: 40 min
Irish stew with herb dumplings
Serves: 5 Total time: 2h 30 min
Venison toad in the hole
Serves: 3 Total time: 1h 25 min
Celeriac and potato mash
Serves: 4 Total time: 45 min
Venison cottage pie
Serves: 5 Total time: 1h 30 min