Our venison has a short season - we think that it will be available to buy until about the 24th of November depending on how fast it sells.
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.
Preheat the oven to 220˚C. 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. Roast for 10-12 mins for rare to medium-rare for a 500g joint, 20-25 mins for rare to medium-rare for a 1kg joint. Cover with foil and rest it for 20 mins before carving.
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.