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.
Preheat the oven to 220˚C/Gas 7. Heat 2 tbsp of oil in a flame and ovenproof pan. Season and brown the meat on all sides. Roast for 15 mins. Lower the heat to 170˚C/Gas 3. For a 500g joint, roast for 10-12 mins for rare to medium-rare. Cover with foil and rest it for 15 mins before carving.
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.