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Diced Wild Venison
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Description
Cut from the haunch and forequarter of the animal, our Diced Venison is perfect for long, slow cooking, boasting deep, gamey flavour and tender texture as the meat stews on low heats. Perfect for casseroles and pies, our venison is sourced exclusively from wild deer, with these generous chunks of meat reflecting the quality of our wild venison, making for hearty and wholesome dishes.
Fresh & Freezable
British
Wild
How to cook diced wild venison
To slow cook, lightly fry the Diced Venison before adding in a pre prepared mirepoix of chopped onion, carrot, and celeriac, continuing to lightly fry, then adding in half a bottle of white wine, as well as veal stock, and cooking long and slow. Serve with creamy mashed potato, seasonal vegetables, and freshly made mint sauce.
About the cut
Diced Venison
These generous pieces of diced game are cut from breast of game birds, jointed rabbit, and the shoulder of venison. The venison meat here is typically tougher than the loin or saddle, but the connective tissue breaks down upon slow cooking to offer melting tenderness in the pot, to pair the rich succulence of the game birds.
About the breed
Heritage Venison
We'll choose from our selection of available breeds
It's good to enjoy venison, with its supremely healthy meat and lean quality, and we source ours from areas where deer management is crucial. Experts estimate there have never been so many deer in the UK, and with an absence of natural predators their sheer numbers threaten to overwhelm natural ecosystems. We source our wild venison from The Duke of Argyll Estate in Scotland and the Fountains Abbey Estate, which is just up the road from us in Ripon, North Yorkshire. The Duke of Argyll Estate is one of the wildest and romantic areas of the British Isles, while the Fountains Abbey Estate supplies us with wild parkland venison as their rangers need to control the numbers carefully. We typically stock Red deer, but occasionally receive Sika and Fallow deer.
How it works
Choose your delivery day. Standard weekday delivery is free on orders over £60
Your fresh meat delivery will arrive in a special stay-chilled insulated box, which will stay cold for up to 72 hours.
All our meat is fresh so it can be popped in the freezer if you don't need to use it straight away.
we guarantee the quality of all our goods and produce
Wild Venison Haunch Steak
Wild Venison Haunch Steak
naturally lean & protein rich
£15.95
Haunch Joint Of Wild Venison
Haunch Joint Of Wild Venison
boasting lean meat with deep, gamey flavour
From:
£36.95
Minced Venison
Minced Venison
promising real character and depth of flavour
£8.95
Rolled Saddle Of Wild Venison
Rolled Saddle Of Wild Venison
a showstopping winter centrepiece
£59.95
Bavette Steak
Bavette Steak
a great value cut, also known as flank steak
£11.95
Steak Strips
Steak Strips
prime strips cut from the fillet, rib & sirloin
£12.95
New In
Wild Venison Steaks With Black Pepper And Coffee Rub
Wild Venison Steaks With Black Pepper And Coffee Rub
marinated in Turkish coffee, sea salt, light muscovado sugar and cardamom
£16.95
New In
Pork And Wild Venison With Spiced Plum Sausage
Pork And Wild Venison With Spiced Plum Sausage
ideal for year round gourmet dining
£8.95
our farms
We are privileged to work with some of the finest farmers anywhere in the world, who are dedicated to producing food in a regenerative and sustainable way. Generations of craft and experience goes into rearing livestock, and the result is quite simply, better meat.
sustainability mission
We are committed to generate a positive impact for people and planet by producing a local, healthy, and tasty product. Our focus on better meat stands for environmental protection and stakeholder engagement, which provide purpose to everything we do.
Customer reviews
The UK's best online butchers
We are Online Butcher of the Year 2020, and our team has been recognised for their achievements on numerous occasions, scooping various national food, butchery, and business awards for our better meat. We try to be modest, but F&Co’s team of master butchers, smallholding farmers & Michelin Starred chef really are amazing, working for the pride in their craft.
