Our venison has a short season - we think that it will be available to buy until about the 10th of November depending on how fast it sells.
Venison (85%), venison seasoning (bread crumbs (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*, (* non organic).
Allergens in bold.
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.
Brown on all sides in hot oil, then cook, turning regularly, on a medium heat for approx. 10 mins, or bake in a medium hot oven, approx. 20-25 mins, until cooked through.
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.