Organic Stewing venison
This lean meat from the neck and shin needs a longer, slower cooking – but the extra flavour is well worth the wait!
Venison stewing Reared by Tony Bennett at Chilton Deer Farm, Tiverton
About
Organic venison, reared free-range on West Country farms and prepared by hand in the Riverford butchery.
Venison is a lean, healthy red meat with a strong, gamey flavour and aroma. These great value cuts from the neck and shin, with the bone still in, are just the thing for stews. Coming from a harder working part of the animal, they need a longer cooking time - but the rich extra flavour and beautifully tender meat are well worth the wait.
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
Treat it like braising steak: season and brown in a hot pan, then braise in wine, stock or beer for about 1½-2 hours until tender. Serve with mashed potatoes and seasonal veg.
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.
Stewing venison 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
