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.
Preheat the oven to 220˚C. Season and fry the rack in pan with hot oil to brown all sides. Roast for 20-25 mins (for pink meat). Cover the meat with foil and rest it for 20 mins before carving into cutlets. Try with a herb crust (breadcrumbs, mustard, garlic, oil, herbs) spread on before roasting.
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.