Our venison has a short season - we estimate it will be available until around the 15th November.
Oil lightly and fry or grill on a medium heat for 10-12 mins until completely cooked through to the middle, turning frequently so that they colour evenly. Alternatively, cook them in an oven preheated to 180˚C/Gas 4 for 20 mins, turning halfway through.
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.
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.
Venison (89%), Venison Seasoning (Breadcrumbs (Wheat flour, Salt*, Yeast*), Potato starch, Sea salt*, Ascorbic acid E300*, Tomato powder, Onion powder, Garlic powder, Black pepper, Coriander, Yeast extract*, Parsley, Rosemary extract), Water*, Natural hogs casings*.
Allergens in bold.
|Energy (kJ)||702 kJ|
|Energy (kCal)||159 kCal|
|Fat (g)||8.5 g|
|of which Saturates (g)||3.2 g|
|Carbohydrate (g)||5.7 g|
|of which Sugars(g)||1 g|
|Protein (g)||16.8 g|
|Salt (g)||1.42 g|