Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Superb - cooked as for fillet steak and served with a red wine sauce, it was succulent and really tasty, but much better for your health and follows my doctor's advice in a really enjoyable way”
“Beautiful venison. Cut this into two to cook as fillet steaks - tasted delicious and cut like butter. Looking forward to using the 600g loin to make venison Wellington.”
