Also consider
Our venison has a short season - we think that it will be available to buy until about the 9th of November depending on how fast it sells.
Cooking
For a classic braised shank, fry diced onion, carrot and celery for 15 mins. Season the shank and brown in oil. Add the veg, crushed garlic, rosemary or thyme, juniper and bay. Add a glass of red wine and enough stock to cover the shank. Season and simmer or oven bake on a low heat (150˚C/Gas 2) for 2 ½-3 hours, until the meat falls off the bone. Reduce the sauce to serve.
Storage
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.