Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Really good . I am very fond of red deer and this was comparable for flavour. Beloved cooked it in a suet pastry pudding , wow, really nice with a decent red or anything actually.”
“This venison is fallow deer. That means not too gamey and with beautiful depth of flavour. They say you should cook low and slow but I tried it after 5 mins of browning; the inside still pink. Unbelievably tender.
Great product.
I wish they would sell Chinese water dear or muntjac too.”
“Delicious! Casserole made with lots of root veg and red wine and then slow cooked. Not traditional I know, we had it to celebrate Burns Night instead of haggis (which isn't for everyone although I love it) - great success.”
