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We look forward to re-discovering the joys of cooking with venison: venison cutlets with beetroot purée; slow-cooked venison casserole or venison and mushroom pie; a venison shepherds pie, or spicy venison sausages with mashed potato – perfect for chilly winter nights.

Venison is very low in fat and extremely nutritious: it has twice as much iron as beef and lamb, is easily digested and full of essential omega 3 fatty acids. It is also absolutely delicious.

Our red deer herd is very rare, in that it is one of the few to be licensed as fully organic by the Soil Association. Free to roam, they enjoy a full life, grazing the organic pastures of our sister estate in Staffordshire.

Our team of butchers are happy to advise you on how to cook each cut of venison, to bring out its special quality. To help you get started we have shared this venison and hedgerow berry sauce recipe.