Venison Topside

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.

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