Venison

£26.30

PLEASE NOTE: DELIVERY 1ST TO 24TH OF DECEMBER ONLY

 

Delivery Tuesday to Saturday until 18 Dec
& Christmas week, Monday 20 to Friday 24 Dec

 

Farmed venison. The meat is dark, lean and much more tender than wild deer.

 

Loin pictured left, haunch pictured, right.

Availability

PLEASE NOTE: DELIVERY 1ST TO 24TH OF DECEMBER ONLY

December 1st to 18th: Delivery Tuesday to Saturday ONLY

December 20th to 24th, Christmas week: Delivery Monday to Friday

Any orders placed outside of these days & dates cannot be delivered.

Order by Friday 17th December. Please note delivery slots are limited and may run out sooner.

We will always do our best to cut as closely to your chosen weight as possible. Please make allowances up to 100g either side.

Cooking Instructions

HAUNCH OF VENISON:

Cut into segments or braise whole. Either way, slowly stew with plenty of liquid i.e. red wine, beer or water and some stock, vegetables and herbs.

LOIN OF VENISON:

Bring to room temp, heat oven to 180C. Season with salt and pepper, rubbing with thyme or rosemary if you wish. Using tongs to hold the meat, sear all surface in a large hot pan until browned. Place onto a roasting tray and into the oven for 10 mins per 500g. Allow to rest for at least 10 mins before carving into individual portions and serving immediately.

Storage Advice

Refrigerate as soon as your order arrives. Please see the labels for use by dates.

Shelf life with proper storage - up to 10 days in vacuum packaging - please see use by date on arrival.

24 hours before cooking we recommend removing vacuum wrapping. Place your meat on the bottom shelf of your fridge away from cooked items so that air can circulate properly.