Our venison has a short season - we think that it will be available to buy until about the 23rd of November depending on how fast it sells.
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.
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|