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Venison

£26.30

DELIVERY FRIDAY AND SATURDAY ONLY

Farmed venison. The meat is dark, lean and much more tender than wild deer. Pair with our Cranberry & Port Sauce, or keep it classic with Redcurrant Jelly. Find them both in the Ginger Pig Larder. And don't forget the trimmings!


Loin pictured left, haunch pictured, right.

Availability

**PLEASE NOTE **

DELIVERY FRIDAY AND SATURDAY ONLY

We will always do our best to cut as closely to your chosen weight as possible. Please make allowances up to 100g either side.

Cooking Instructions

HAUNCH OF VENISON:

Cut into segments or braise whole. Either way, slowly stew with plenty of liquid i.e. red wine, beer or water and some stock, vegetables and herbs.

LOIN OF VENISON:

Bring to room temp, heat oven to 180C. Season with salt and pepper, rubbing with thyme or rosemary if you wish. Using tongs to hold the meat, sear all surface in a large hot pan until browned. Place onto a roasting tray and into the oven for 10 mins per 500g. Allow to rest for at least 10 mins before carving into individual portions and serving immediately.

Storage Advice

Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.

Shelf life: Boneless - 3-4 days, Bone-In - 2-3 days. On arrival please see the labels for use by dates.

Vacuum-packed meat can be put straight in the fridge and has a longer shelf life. 24 hours before cooking we recommend removing vacuum wrapping. Place your meat on the bottom shelf of your fridge away from cooked items so that air can circulate properly.

Read more about how to store your meat here.