Our venison has a short season - we think that it will be available to buy until about the 24th of November depending on how fast it sells.
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.
Season generously and fry in a very hot frying pan or wok for 2-3 mins until nicely browned. Cut from lean beef, they are fine to cook medium-pink in the middle. They’ll take a little longer to cook if marinated first or sharing a crowded pan with other stir-fry ingredients.
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.