Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Arrived bagged and well sealed.
Removed from packaging and placed on rack in fridge overnight .
Removed and allowed to come to room temperature.
Seasoned, quickly browned in hot oil on the hob, then roasted briefly.
Result was a succulent Saddle of Vennison .
What more could you want on a wet, cold , weekend dinner.
Low fat and so full of flavour. Perhaps a glass of room temperature red wine! Yummy.”
“Saddle of venison..it was my first time roasting a saddle of venison and I did slightly overcook it, but the flavour was sublime and it was delicious and tender, despite the shortcomings of the cook. Next time, I’ll get it just right. The short ribs of beef, I braised in Chianti and they were out of this world!”
