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.
Treat it like braising steak: season and brown in a hot pan, then braise in wine, stock or beer for about 1½-2 hours until tender. Serve with mashed potatoes and seasonal veg.
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.