Organic Venison rack
Cooking for a special occasion? Our hand-trimmed rack of organic venison looks stunning on an autumn table.
Venison rack (french trimmed) Reared by Tony Bennett at Chilton Deer Farm, Tiverton
About
Organic rack of venison, reared on West Country farms and hand-trimmed in the Riverford butchery.
Venison has a strong, gamey flavour and aroma. Cooking for a special occasion? This cut looks stunning on an autumn table, and tastes even better. It's quick to cook, and wonderfully tender. Roast as a whole piece, then slice between the bones into individual cutlets.
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
On flavour, health, welfare and sustainability grounds, eating venison can't be beat
How to prepare
Preheat your oven to 220°C/Gas 7. Season the rack generously on all sides. Fry in a pan with hot oil until golden brown on all sides, paying particular attention to the fatty side. Transfer to the oven and cook for 20-25 mins for medium. Let the meat rest somewhere warm before carving into cutlets to serve.
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 rack 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 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 chilli with chocolate
Serves: 4 Total time: 1h 45 min