Venison shoulder is ideal for slow-cooking (Roast in the oven at 160 degrees for three hours) and you can marinate it over night in herbs (thyme, rosemary, juniper?) and red wine. This shoulder is boned and rolled, but if you would prefer it on the bone, just let us know. Succulent and full flavoured, this is simple, good value and delicious.
All our venison comes from the local Estates – with Fallow and Roe deer providing an all year round supply (although the roe are elusive in July when the crops and bracken are high!) They are completely wild, with fallow deer migrating through the estate depending on what they are feeding on, while the roe are territorial and tend to stay in the same areas. They are culled as part of the forestry management that ensures a healthy balance of deer numbers while ensuring that saplings and woodland plants are able to thrive.
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