Organic Venison shank
Organic venison shank prepared in the Riverford butchery. Cook low and slow for rich, meltingly tender meat.
Venison shank Reared by Tony Bennett at Chilton Deer Farm, Tiverton
About
Organic venison shank, reared free-range on West Country farms and prepared in our butchery.
Venison has a strong, gamey flavour and aroma. A seasonal alternative to lamb shank, braise this cut or roast it low and slow, and you’ll be rewarded with rich, meltingly tender meat. For less traditional autumn comfort, cook venison shank in a fragrantly spiced tagine and serve with herby couscous. Serves 3-4.
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
For a classic braised shank, fry diced onion, carrot and celery for 15 mins. Season the shank and brown in oil. Add the veg, crushed garlic, rosemary or thyme, juniper and bay. Add a glass of red wine and enough stock to cover the shank. Season and simmer or oven bake on a low heat (150˚C/Gas 2) for 2 ½-3 hours, until the meat falls off the bone. Reduce the sauce 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 shank 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 Cutlet and Root Veg Boulangère with Shredded Sprout Tops
Serves: 2 Total time: 1h 10 min
