Our venison has a short season - we estimate it will be available until around the 15th November.
Preheat the oven to 220˚C/Gas 7. Season the meat. Heat 2 tbsp oil in an ovenproof pan. Fry the loin for 1-2 mins on each side to brown it. Transfer to the oven for 7-8 mins, for medium. Remove from the oven. It should feel springy to the touch. Rest somewhere warm for 5-10 mins before slicing. Or use the loin to make a venison Wellington.
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.
About our venison
All our venison comes from small organic herds reared on Westcountry family farms in Looe and Exmoor. They graze a natural diet of clover-rich grass and wild flowers, roaming the land in natural rutting groups. The result is a tender and very healthy meat, with a milder, less gamey flavour than wild venison. Venison is a healthy meat; lower in fat than skinned chicken breast, higher in iron than any other red meat, low in cholesterol and brimming with Omega-3s.