Venison

A lean, full-flavoured roasting cut from our wild local deer, butchered on-site. Bottom round takes beautifully to a gentle roast or a low, slow braise that keeps it tender, and it's just as good carved cold for sandwiches the next day. As with all venison, cook it pink and rest it well to keep it juicy. Priced by the kilo.

Our signature venison burger, made with over 90% meat and a carefully balanced spice blend. The smoky paprika and earthy cumin lift the natural flavour of the venison, while the marjoram and thyme bring a herby warmth that nods to the woodland the deer came from. Cook it medium for the best balance of juiciness and bite.

A versatile leg from our wild local deer, butchered on-site, lean, dark, and deeply savoury. Roast it whole and pink for a centrepiece, dice it down for a rich winter casserole, or slow-braise it until it gives. A classic partner for juniper, red wine, and redcurrant. Priced by the kilo.

A prime roasting joint from our wild local deer, butchered on-site. Topside is lean and tight-grained with a deep, savoury flavour: roast it rare, rest it well, and carve it thin for the table. Because venison is so lean, keep it pink and don't let it dry out, a little extra fat or a good gravy goes a long way. Priced by the kilo.