Venison Haunch

Consistently good, hung on the bone for two weeks, completely fat free, low in cholesterol, simple to cook with a wonderfully rounded mild flavour. Keep rare and the secret is making the perfect sauce. Naturally we make that simple too. . . .

If you prefer venison well-done, we suggest you pot-roast this cut with red wine, aromatics and root vegetables.

Venison Saddle

Reared for us on a neighbouring farm. Hung for 2 weeks, lean and tender. Prime cuts best cooked rare (like beef).

Consistently good, hung on the bone for two weeks, completely fat free, low in cholesterol, simple to cook with a wonderfully rounded mild flavour. Keep rare and the secret is making the perfect sauce. Naturally we make that simple too. . . .

Venison Steaks

8 individually packed single portions — £28.50 per kg

Perfect for a quick, simple meal. Completely fat-free. Allow 1 - 2 steaks per person and pan-fry in a little olive oil. Keep rare to medium (overcooking will dry the meat out).

Serve with a jus made with red wine and a fruit jelly, e.g. damson or red currant...

Venison Braising

Serves 2 per pack, 8 for every kilo — £22.46 per kg

Completely fat-free and carefully trimmed with a wonderful depth of flavour. Casserole in red wine, seasoned with aromatics, for about 1½ hours. If you do not have a favourite recipe, ours (on the label) has proved very popular.

Braising steak makes great goulash.