Organic Venison rack
Cooking for a special occasion? Our hand-trimmed rack of organic venison looks stunning on an autumn table.
Cooking for a special occasion? Our hand-trimmed rack of organic venison looks stunning on an autumn table, and tastes even better. It?s quick to cook, wonderfully tender and flavourful. Roast as a whole piece, then slice between the bones into individual cutlets.
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
Preheat your oven to 220°C/Gas 7. Season the rack generously on all sides. Fry in a pan with hot oil until golden brown on all sides, paying particular attention to the fatty side. Transfer to the oven and cook for 20-25 mins for medium. Let the meat rest somewhere warm before carving into cutlets to serve.
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.