Organic Diced venison
Chunky diced organic venison. This fabulous dark, lean meat is just right for autumnal pies and stews.
Venison diced Reared by Tony Bennett at Chilton Deer Farm, Tiverton
About
Chunky diced venison, reared free range on organic West Country farms and prepared in the Riverford butchery.
Venison has a strong, gamey flavour and aroma. This fabulous dark, lean meat is just right for autumnal pies and stews; throw in a pan along with seasonal veg and a splosh of red wine for real seasonal comfort food.
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.
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
Eat venison stew with buttery celeriac mash, cabbage and an ample helping of redcurrant jelly
How to prepare
Season, brown in oil, and braise with veg in beer or wine and stock for a quick-cook stew, or use in a venison chilli or curry. It takes about 45 mins or so to cook. Alternatively, use skewered with veg and chargrilled as kebabs.
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 refrigerated below 5°C. Once opened, use immediately for best quality. If not required immediately freeze as soon as possible and always within the use by date. Once frozen use within 1 month. Defrost in a fridge and use same day. Do not refreeze.
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.
Diced venison recipes
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Venison cottage pie with buttered cabbage
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 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 chilli with chocolate
Serves: 4 Total time: 1h 45 min
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Venison toad in the hole
Serves: 3 Total time: 1h 25 min
