Butchered Cuts

Venison Sausages

Venison sausages have a fantastic meaty flavour and are a healthy alternative to your traditional pork sausage. They are delicious either fried, grilled, cooked in the oven or on the barbeque.

Venison Burgers

Venison burgers are always a go-to in our house year-round when we’re trying to use up ground venison, and these honestly are so crazy flavorful and juicy. The best part is the lean, ethically sourced protein.

Best Fillets

The venison fillets are the first cut taken off the deer. They are the most flavoursome and highly regarded of all the cuts. Salt, pepper and farmhouse butter are its best friends.

Venison Mince

Venison mince is low fat, high protein and perfect for cottage pies, chilli, sausage rolls, and making into your favourite burgers and sausages.

Casserole Steak

Casserole steaks are the best cuts from shoulders, loin trims, and the haunch. Amazing for curries, casseroles and a variety of Asian dishes. A winter warming pot of goodness.

Loin Cuts

Venison tenderloin, or deer tenderloin, makes an elegant main dish. The tenderloin, or backstrap, is the premium cut and yields a rich, delicious recipe. Perfect for wellingtons, or served on its own with rosemary, butter, salt and pepper.

Top Side & Silver Side

Top Side and Silver Side are perfect for cut being cut up into steaks, or leaving whole for a roasting joint. For a larger roasting join, ask to leave the top side and silver side together.

Rump Roast

A rump roast is a cut from the top of the back end of a deer. Lending itself to a pot roast, cut up into steaks, or braised and turned into pulled meat.

Shanks

Shanks are a winter warmer favourite. Slow cooked over three hours. It falls off the bone for a melt in the mouth braised dish with red wine, or my favourite, Moroccan tagine with dates, almonds, and apricots.