Large Game

Venison

Whole wild venison, skinned and stamped by Official Veterinarians (OVs), ensuring it meets the highest food safety standards. This product is ideal for large-scale roasting, traditional feasts, or charcuterie preparation. • Super Lean • Protein packed • High in iron and zinc • No carbs

Venison Saddle Tenderloin Fillet

Our Venison Saddle Tenderloin Fillet is taken from the most tender part of the deer, located along the backbone. This cut is ideal for high-end culinary applications such as grilling, roasting, or pan-searing.

Venison Silverside

Our Wild Venison Silverside is a boneless cut taken from the hind leg of wild deer, known for its lean, firm texture and deep gamey flavour. This cut is ideal for slow roasting, braising, or curing. It contains very little fat, making it a great choice for health-conscious consumers looking for a high-protein, low-fat red meat option.

Venison Shoulder OTB ex Shank

Flavourful and robust cut taken from the forequarters of wild deer, with the shank removed for ease of handling and cooking. This cut is perfect for slow roasting or braising. The bone remains intact, which enhances the depth of flavour during cooking.

Venison Shoulder, Boneless, Shank Off

Prepared from the forequarters of wild deer. The shoulder is carefully deboned and left whole, offering versatility for slow cooking, braising, or roasting. • Chuck • Blade • Parts of the Neck

Venison Shoulder, Boneless & Diced

Boneless and Diced is a versatile and flavourful cut. The shoulder is carefully deboned and diced into small, uniform pieces, making it ideal for stews, casseroles, or slow-cooked dishes. • Chuck • Blade • Parts of the Neck

Venison Rack of Ribs (bone-in)

Our Venison Rack of Ribs is a bone-in cut taken from the rib section of wild deer, offering a rich, gamey flavour with a balance of lean meat and natural fat. The ribs are expertly prepared to include a combination of meat, connective tissue, and bone, making them ideal for slow roasting, smoking, or braising.

Venison Shank (Bone-in)

Our Wild Venison Shank (Bone-In) is cut from the lower leg of wild deer, offering a rich, collagen-heavy cut ideal for slow cooking. Retaining the bone enhances depth of flavour, making this cut perfect for osso buco, stews, and braised dishes.

Venison Saddle

Our Wild Venison Saddle is an incredibly tender piece of meat on the bone. Consisting of two loin fillets along the top and the two tenderloin fillets underneath. This lean and flavourful cut is perfect for quick roasting.

Venison Saddle Eye Fillets - Boneless

Our Wild Venison Saddle Eye Fillets are the most tender and prized cuts of venison. Known for their fine texture and delicate flavour, these fillets are lean, rich in protein, and perfect for gourmet dishes, ideal for grilling, pan-searing, oven roasting, chateaubriand and medallions.

Venison Haunch Steak

Our Wild Venison Haunch Steak is cut from the hind leg of wild deer, meticulously trimmed and portioned into steaks for premium quality and tenderness. This lean and flavourful cut offers a rich, gamey taste and firm texture, making it ideal for grilling, pan-searing, or slow cooking. • Topside • Silverside • Knuckle • Rump

Venison Haunch OTB ex H-Bone

Our Venison Haunch is a premium cut taken from the hind leg of wild deer, left on the bone for maximum flavour. Perfect for slow roasting or braising, this cut offers a satisfying balance of lean meat and flavourful fat.

Venison Haunch; Boneless (Whole)

Prepared from the hind leg of wild deer, meticulously trimmed to remove all bones. This lean and flavourful cut is perfect for roasting, braising, or slow cooking. The whole haunch provides versatility for culinary applications. • Topside • Silverside • Knuckle • Rump

Venison Haunch; Boneless & Diced

Prepared from the hind leg of wild deer, meticulously trimmed and diced into small, uniform cubes. This lean and flavourful cut is perfect for stews, casseroles, and slow cooking. • Topside • Silverside • Knuckle • Rump