Description
Wild or Farmed ?
We offer wild and farmed venison depending upon the time of year.
Venison escalop is taken from the round cuts on the hind of the animal, there is little natural fat.
The quality of Wild venison can vary significantly, this is because the 'shooter' kills whatever walks into his sights. He will rarely have an opportunity to select the target and consequently age is difficult to determine. For that reason wild venison really needs to be marinaded and cooked well.
Farmed venison is grown to optimum size and condition. It is fed a regular diet and the carcases produced are consistent. The meat is generally tender and requires less effort to cook. As a general rule all venison is Free to Range and is never intensively reared.
Cooking Advice
Marinade, then grill or oven bake
Allergy advice
No advice
Food Facts / Ingredients
Venison meat his a high protein, low cholesterol product.
We take great care in providing you this product information however it is done in good faith and should not be considered a substitute for the information on the producer’s label. All products are subject to change which may affect the ingredients list and/or allergy advice given on this website. If you require further information please contact the producer direct using the information in this website or on the product label.
