Organic Venison steaks
Organic venison haunch steaks from West Country farms – a seasonal treat, gloriously tender and full of flavour.
Venison steaks Reared by Tony Bennett at Chilton Deer Farm, Tiverton
About
Tender, flavourful organic venison steaks, reared on West Country farms and prepared in the Riverford butchery.
Venison has a strong, gamey flavour and aroma. For a special but ultra-quick meal, simply grill and serve with greens and your favourite potatoes (a gratin is always good). Venison’s richness goes well with many sauces: traditional red wine, sweet teriyaki or sherry-and-cream are all winners.
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.
Approximately 2 venison steaks per pack.
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
Oil and season the steaks. Heat a frying or griddle pan until smoking hot. Fry the steaks for 1-2 mins each side, depending how rare you like them. Let them rest somewhere warm for 5 mins before serving.
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 steaks 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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Steak & blue cheese salad with a walnut dressing
Serves: 2 Total time: 35 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
