Our venison has a short season - we think that it will be available to buy until about the 16th of November depending on how fast it sells.
Season, brown in oil, and braise with veg in beer or wine and stock for a quick-cook stew, or use in a venison chilli or curry. It takes about 45 mins or so to cook. Alternatively, use skewered with veg and chargrilled as kebabs.
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.
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.