The best cuts: The perfect venison steak is the strip loin, the fillet. It’s the equivalent to sirloin of beef and equally stunning with its tender fibre and delicate mouthwatering flavour.
An alternative: For a cheaper cut with an abundance of flavour, try the top side from the haunch. Equally bursting with taste but a cheaper cut, still prepared by our butchers with the ultimate care and attention.
Slow cooked heaven: Slowly cook a piece of the neck or shoulder in a conventional oven at 150c for over 3 hours, you can also use the bottom oven of your AGA or a slow cooker. Simply remove, shred and add warm barbecue sauce for the ultimate pulled venison fajitas or paninis.
Pie perfection: Diced venison makes the perfect pie, add some stout or your favorite beer, diced carrot, onion and a little garlic and thyme. Simmer gently for 25 minutes to reduce, place in a pie dish, top with a puff pastry lid, glaze with egg wash and bake for 20 minutes until golden brown.
Stir it up: Use our premium steak to make yourself a premium steak and noodle mid week treat. Slice a steak into strips, marinade in soy sauce, star anise, garlic. ginger and finely chopped chilli, toss into a hot oiled wok before adding bok choi and sliced red pepper to wilt. Stir through soft egg or rice noodles and top with finely sliced spring onions to serve.