Organic Venison loin
A full-flavoured loin of organic venison. Tender, succulent, and very versatile – this is a fantastic cut.
Venison loin Reared by Tony Bennett at Chilton Deer Farm, Tiverton
West Country organic venison loin
A full-flavoured loin of organic venison, reared on West Country farms and prepared in our butchery.
Venison has a strong, gamey flavour and aroma. Tender, succulent and lean, this is a fantastic cut – and very versatile. Sear in a hot pan, finish in the oven, then slice into juicy steaks. Or make a luxurious venison Wellington for a special occasion; good with wilted greens or a watercress salad.
Sometimes you may notice that your venison looks a little brown. Don’t worry – this is perfectly natural and safe! Red meat contains a protein called myoglobin, which goes brown when it meets oxygen. Venison contains more myoglobin than beef, so it goes brown much faster. It doesn’t mean that the meat isn’t fresh, or affect its flavour at all.
Serves 4.
Delivered in insulated packaging to keep cool on your doorstep. Minimum meat order is just £15 to cover the cost of the packaging.
Country of origin
Produced in- The UK
On flavour, health, welfare and sustainability grounds, eating venison can't be beat
How to prepare
Preheat the oven to 220˚C/Gas 7. Season the meat. Heat 2 tbsp oil in an ovenproof pan. Fry the loin for 1-2 mins on each side to brown it. Transfer to the oven for 7-8 mins, for medium. Remove from the oven. It should feel springy to the touch. Rest somewhere warm for 5-10 mins before slicing. Or use the loin to make a venison Wellington.
Please be aware that our venison may occasionally contain bullet fragments. The roaming deer are culled quickly and humanely via gunshot (preventing the stress of being transported to an abattoir). On rare occasions, a fragment of a bullet can ricochet into the carcass. If you do find one, please discard the meat and get in touch with us.
Storage
Keep in the fridge below 5˚C. If you’re not going to eat it within a day or two, freeze your meat as soon as possible and always within the use by date. Once frozen, use within a month. Use on the day of defrosting.
Sometimes you may notice that your venison looks a little brown. Don’t worry – this is perfectly natural and safe! Red meat contains a protein called myoglobin, which goes brown when it meets oxygen. Venison contains more myoglobin than beef, so it goes brown much faster. It doesn’t mean that the meat isn’t fresh, or affect its flavour at all.
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Reared by Tony Bennett, Chilton Deer Farm, Tiverton
We source most of our organic venison from Tony Bennett on Chilton Deer Farm, near Tiverton, Devon. The deer enjoy roaming in woodlands and grazing on clover-rich organic pasture.
Venison loin recipes
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Venison tagliata (seared venison steak)
Serves: 4 Total time: 3h 25 min
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Venison, kale and mushroom stroganoff
Serves: 2 Total time: 40 min
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Venison toad in the hole
Serves: 3 Total time: 1h 25 min
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Venison cottage pie
Serves: 5 Total time: 1h 30 min
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Venison cottage pie with buttered cabbage
Serves: 3 Total time: 1h 25 min
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Venison chilli with chocolate
Serves: 4 Total time: 1h 45 min