Venison

A popular Game meat packed full of protein and flavour.

The increasing popularity of venison has brought the meat on to the shelves of the larger supermarkets and online retailers in the United Kingdom. We supply Fallow, Roe, Munt Jac, Sika and Red Deer.

Venison is a dark red meat, low in cholesterol and high in flavour. Very adaptable for all styles of cooking, including barbecue, stewing and roasting.

Before shipment, deer carcases are examined by an FSA (Food Standards Agency) Approved Veterinary Officer. Game for Europe is accompanied by export certificates from the Ministry, signed and approved by the local Veterinary Officer to meet the requirements of the markets to which it will be supplied.

Cuts Available

Steak

Steak

The Cut – 125g and 250g (minute steak for flash fry) steaks available. The Steak is cut from the haunch of the venison’s back legs.

The Cook - Steak is a versatile ingredient in the kitchen, most frequently fried or grilled. For a medium-rare steak, lightly oil and fry on a medium-high heat for 4 minutes on each side. Alternatively, grill using the same method.

Haunch

Haunch

The Cut - Haunch is a prime cut of venison, taken from the top of the rear legs and is most commonly served as a roast dish.

The Cook – Place the haunch in a roasting tin with a bed of seasonal vegetables. The cooking time depends on the size of the joint but initially roast in the oven for 20 minutes to brown and then reduce the heat to 180c and add Game stock. Return to the oven to cook – allow 15 minutes per 450g for medium-rare and 20 minutes per 450g for welldone.

Saddle

Saddle

The Cut - Taken from the back of the venison, saddle is equivalent to the haunch and is one of the leanest cuts of venison. Ideally served roasted.

The Cook - Coat the saddle with butter and season, then roast for 40 minutes for medium-rare.

Shank

Shank

The Cut – The Shank is taken from the venison’s shin and is popular for its rich flavour and delicate texture. For the best results, this cut needs a slow moist cook on a low heat.

The Cook - Coat the shank in oil and then brown all-over in a cooking pot with hot oil. Remove the shank and add your preferred ingredients for flavour, add chicken stock and simmer. Add the shank and cover the cooking pot with a tight fitting lid and cook for 2 hours on 150c. Remove the cooking pot and move the shank to a baking tray and replace in the oven for a further 15 minutes, coating the shank with cooking juices from the pot every 5 minutes.

Shoulder

Shoulder

The Cut – Taken from the shoulder, this particular cut of venison meat is popular served braised or stewed. Once cooked the meat should be very tender and fall effortlessly from the bone.

The Cook - The cooking time will vary depending on the size of the shoulder, but for a medium venison shoulder you will need to cook at approximately 220c for 2 hours 30 minutes. Cover with foil and cook in the oven until tender.

Diced

Diced

The Cut – Small diced cuts taken from the Venison’s shoulder and neck. Diced Venison is a popular ingredient in the kitchen due to its versatility, nutritional value and rich flavour.

The Cook - There are a multitude of ways to cook Diced Venison, but is most commonly served in stews or casseroles. Coat the Diced Venison in flour and put in the slow cooker accompanied by ingredients of your choice, then cook on a low heat for 8 hours and serve your delicious home cooked Venison stew.

Mince

Mince

The Cut – Our Venison Mince is taken from the shoulder and neck. An extremely versatile ingredient in the kitchen, Venison makes a great flavoursome alternative to beef mince.

The Cook - There are an abundance of ways to cook Venison Mince; simply use it as an alternative in mince beef recipes. You could try venison meatballs, bolognaise, chilli con carne, lasagne, stuffed vegetables and shepherd’s pie, to name a few.

Venison Recipes

Create tasty meals with our cuts of Venison

Barbecued Venison Steaks

Barbecued Venison Steaks

Serve with barbecued peppers and a mayonnaise mixed with chilli and tarragon.

Read more

Venison Kebabs

Venison Kebabs

Served with a Yoghurt & Cucumber Marinade

Read more

Venison Wellington with Spicy Red Cabbage

Venison Wellington with Spicy Red Cabbage

Lorem ipsum dolor sit amet, consectetur adipisicing elit.

Read more

View all recipes