Wild Venison

Sustainably sourced and expertly processed, this is a great choice for those who want a delicious, healthy and yet natural alternative to beef.

Forget everything you thought you knew about the game. Our wild venison is rich but not overpowering, earthy and tenderly succulent when properly cooked. From substantial, slow-braised casseroles to quickly griddle-seared steaks, it's one of the finest meats the venison UK landscape has to offer.

Why our Wild Venison in the UK is a cut Above

The quality of our venison starts in the wild. Deer wander throughout British estates and parklands, feeding on an entirely natural diet of grasses, acorns and berries. This active, free-ranging existence will transform their meat into something incredibly lean and give it that particular, subtle flavour.

This kind of sourcing is also a vital way of practising sustainable land use and biodiversity conservation. It ensures that the deer population remains in a balance with its environment, so as to protect woodland habitats and bring about a richer ecology in general. While the animals themselves are wild, our certified organic principles demand this kind of ethical and natural approach so that the result is meat that is free from all artificial input.

From Estate to Plate: Our Commitment to Quality

Once the meat has been gathered, our wild venison in UK is given the most careful attention by highly skilled butchers. It is aged so as to find its ultimate point of tenderness and flavour, an important step for an unforgettable dining experience.

It is prepared with skill into a series of user-friendly selections for you:

• Venison Steaks: The ideal choice for pan-frying (just a few minutes on each side) to produce a lean, flavour-packed meal.
• Roasting Joints: The perfect focal point for an unforgettable Sunday lunch or other special meal.
• Diced Venison: Great to use in rich, slow-cooked casseroles, stews, and pies.
• Venison Mince: A top alternative for making deeply savoury burgers, meatballs, and bolognaise.

Frequently Asked Questions

Is Venison Difficult to Cook?

Not at all. Because it is so lean, you will need to treat it a little differently from beef. In general, it's best to cook it quickly and thoroughly (like steaks) or slowly for a long time (like stews). Anything else can make the venison tough. When roasting, move the meat back and forth well before slicing.

What Does Wild Venison Taste Like?

It is rich and very earthy, with a fuller flavour than beef – but there's no 'gamey' taste in the meat. Its taste is the result of its natural, wild diet. It has a fine and close texture and is very tender when cooked properly.

Can I Freeze the Venison When it Arrives?

Yes, you can. All our fresh venison is suitable for home freezing. If you don't plan on eating it within the next three days, simply stick it in your freezer the day it arrives, and it'll be just as fresh when defrosted at a later date.

Fancy wild game birds or maybe even wild fish instead, Eversfield Organic has you covered. Read Less