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.
Emilee Jayne March –
My two favourite meats combined! Couldn’t wish for a better combination and is just full of fantastic flavour and variety! So many wonderful ways to use this and I love the tips that have been provided as well because it helps me learn new recipes and ways to cook as well as having amazing quality, healthy meat! West county premium venison I am such a fan!