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Wild Hare

Whole wild hare, skinned and prepared to ensure high-quality standards. This product is ideal for traditional game dishes, slow-cooking, stews and roasting. Sourced sustainably from the wild, our hares offer a rich, gamey flavour and lean protein content. • Extremely lean – great protein-to-fat ratio • High in iron and zinc • Low calorie – only 135 kcal per 100g • No carbs

Mallard Duck

Our Oven-Ready Mallard is a classic game bird with rich, dark meat. Known for its bold and slightly earthy flavour, mallard is a versatile choice for roasting or slow cooking to perfection. • High in protein • Rich in iron and zinc • No carbs • Wild ducks are usually leaner than farm-raised ducks

Pigeon

Pigeon offers a rich, deep flavour with tender meat, often compared to beef. Known for its robust taste, provides a unique alternative to other small game birds. • High in protein • Excellent source of iron • Low calories

Pheasant

Known for its lean meat and delicate, slightly gamey flavour, pheasant is a popular choice for roasts and traditional game dishes. • Very lean • High in protein • Low in fat • Great source of B vitamins

Partridge

Offers a smaller and more tender alternative to larger game birds. With its mild, slightly sweet flavour and tender meat, it is considered a gourmet choice for lighter game dishes. • Very high in protein • Lean and low in fat • No carbs • Good source of iron and zinc

Wild Game Mix

A premium selection of wild game meat, expertly diced for convenience. Ethically sourced from sustainably managed wild populations, this lean, high-protein product is ideal for casseroles, pies, stews, and gourmet dishes. Free from artificial additives and preservatives, our diced game offers a deep, rich flavour and excellent texture.

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. Known for its lean, delicate texture and rich flavour, this cut is ideal for high-end culinary applications such as grilling, roasting, or pan-searing. The tenderloin is a prized cut, offering a melt-in-the-mouth experience while maintaining the characteristic gamey depth of venison.

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. Sourced from sustainable UK deer populations, our venison silverside is processed to the highest standards, ensuring a premium product suitable for retail, foodservice, and further processing.

Venison Shoulder OTB ex Shank

Our Venison Shoulder – On The Bone (Ex Shank) is a 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, offering rich gamey flavours and a tender texture when cooked low and slow. The bone remains intact, which enhances the depth of flavour during cooking.

Venison Shoulder, Boneless, Shank Off

Our Wild Venison Shoulder – Boneless (Whole) is a robust and flavourful cut, prepared from the forequarters of wild deer. The shoulder is carefully deboned and left whole, offering versatility for slow cooking, braising, or roasting. This cut retains its rich, gamey flavour while providing a lean yet tender eating experience when prepared with care. Muscle Cuts: • Chuck • Blade • Parts of the Neck

Venison Shoulder, Boneless & Diced

Our Wild Venison Shoulder – Boneless and Diced is a versatile and flavourful cut, expertly prepared from the forequarters of wild deer. The shoulder is carefully deboned and diced into small, uniform pieces, making it ideal for stews, casseroles, or slow-cooked dishes. This cut retains its robust gamey flavour while offering a lean, tender eating experience when slow-cooked. Muscle Cuts: • 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. Sourced from sustainable UK deer populations, this cut is processed to the highest standards to ensure premium quality.

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. The shank contains natural connective tissue that breaks down during braising or slow roasting, creating a tender and flavourful dish. 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. It comes from the back of the wild deer, consisting of two loin fillets along the top and the two tenderloin fillets underneath. This lean and flavourful cut is perfect for quick roasting. Ideal for a dinner party for those wanting to impress their guests and test their carving skills. The venison saddle is a versatile centrepiece for any special occasion.

Venison Saddle Eye Fillets - Boneless

Our Wild Venison Saddle Eye Fillets are the most tender and prized cuts of venison, taken from the top section of the saddle, the loin. Known for their fine texture and delicate flavour, these fillets are lean, rich in protein, and perfect for gourmet dishes. Sourced from wild deer in the UK, these eye fillets offer a premium eating experience, 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. Each steak is cut to precise thickness and weight specifications, ensuring consistency in cooking and portioning. Meat cuts: • 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. This haunch is ex H bone, meaning the hip bone has been removed for easier carving, but the rest of the bone remains intact to retain the rich, gamey flavour. Perfect for slow roasting or braising, this cut offers a satisfying balance of lean meat and flavourful fat. Sourced ethically from wild deer in the UK, our venison haunch is processed under the highest standards to ensure quality and food safety.

Venison Haunch; Boneless (Whole)

Our Wild Venison Haunch – Boneless (Whole) is 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, offering rich gamey flavours and tender meat. • Topside • Silverside • Knuckle • Rump

Venison Haunch; Boneless & Diced

Our Wild Venison Haunch – Boneless and Diced is 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. With all the bones removed and the meat diced for convenience, it provides rich gamey flavours and tender meat in every bite. Muscle cuts: • Topside • Silverside • Knuckle • Rump