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Venison & Game

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Venison & Game

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  • Sale! Wild Venison Mince

    Wild Venison Mince

    Wild Venison Mince is an excellent introduction to Venison.

    You can use this mince for lots of wonderful recipes, from homemade Scotch Eggs, to a Venison Picadillo

    All of our venison is wild, predominantly sourced from the Western Isles of Scotland.

    We have plentiful supplies of Wild Venison here in the UK. With no natural predators, it is up to humans to keep the numbers in balance. Recently less Venison has been consumed and as a result, we are starting to see an impact on our woodlands. More Venison = less saplings = less trees. Without an increase in venison consumption, we risk reducing our native plants and trees and as such weakening our biodiversity.

    To sum up, eating more Venison will not only help our environment but subsequently provide you with a lean, iron-rich and delicious meal.

    Pack weight range between 480-520g

    Our Recommended Cooking Instructions:
    • Firstly, bring your Wild Venison Mince to room temperature
    • Secondly, use a heavy-based frying pan get it smoking hot
    • Meanwhile, season with plenty of black pepper and salt
    • Subsequently, fry in a little oil for 5 minutes turning regularly till all browned.
    • Set a side and turn into whatever delicious meal you desire.
    • Serve and enjoy.

    Try NextWild Venison Burgers

    Join our community on Instagram. Give us a follow @randjyorkshiresfinest

    £6.50 £5.00 Add to cart
  • Hand Diced Venison (500g pack)

    Hand Diced Venison is lean, healthy meat packed full of protein and vitamins with an incredible rich gamey flavour. This product is ideal for traditional homemade casseroles, stews and pies, even more, enjoyable on a cold Winter’s evening. Taken from the Haunch to give beautifully hand diced cubes of tender venison.

    All of our venison is wild, predominantly sourced from the Western Isles of Scotland.

    We have plentiful supplies of Wild Venison here in the UK. With no natural predators, it is up to humans to keep the numbers in balance. Recently less Venison has been consumed and as a result, we are starting to see an impact on our woodlands. More Venison = less saplings = less trees. Without an increase in venison consumption, we risk reducing our native plants and trees and as such weakening our biodiversity.

    To sum up, eating more Venison will not only help our environment but subsequently provide you with a lean, iron-rich and delicious meal.

    This is 500g pack. Pack weight range between 490-510g

    Our Recommended Cooking Instructions:
    • Firstly, bring your Hand Diced Venison to room temperature
    • Secondly, chop some vegetables and sweat in a casserole dish.
    • Pre heat your oven to 170c
    • Meanwhile, season the venison with plenty of black pepper and salt and then some plain flour
    • Subsequently, fry the diced venison in a little oil turning regularly till browned all sides.
    • Once browned add into the casserole dish with your vegetables.
    • Add some redcurrant jelly, thyme, bay leaf, red wine jus and red wine. Stir and cover.
    • Place in your oven for 1.5 hours.
    • Serve and enjoy.

    Try Next …Our delicious Venison Sausages

    Join our community on Instagram. Give us a follow @randjyorkshiresfinest

    £6.50 Add to cart
  • Jim's Cut - Venison Steak

    Jim’s Cut – Venison Steak

    Jim’s Cut – Venison Steak is a shout out to Jim, born and bred Nidderdale butcher.

    He has been a butcher for 50 years and continues to work for us part time specialising in our Venison offering. As a Master Butcher with endless experience, he will often find cuts and seams that other butchers may have missed.

    The other day he presented us with a new Venison steak. We cooked this in some butter with a bit of salt and it was melt in the mouth like a fillet steak.

    Jim will hate the fact we have named this tender steak after him. But we couldn’t think of a more fitting name, so here you go.

    All of our venison is wild, predominantly sourced from the Western Isles of Scotland.

    We have plentiful supplies of Wild Venison here in the UK. With no natural predators, it is up to humans to keep the numbers in balance. Recently less Venison has been consumed and as a result, we are starting to see an impact on our woodlands. More Venison = less saplings = less trees. Without an increase in venison consumption, we risk reducing our native plants and trees and as such weakening our biodiversity.

    To sum up, eating more Venison will not only help our environment but subsequently provide you with a lean, iron-rich and delicious meal.

    Pack of 2. The average weight of the pack is 290-340grams

    Our Recommended Cooking Instructions:
    • Firstly, bring your Jim’s Cut – Venison Steak to room temperature
    • Secondly, use a heavy-based frying pan get it smoking hot
    • Meanwhile, season with plenty of black pepper and salt
    • Subsequently, fry the steaks in a little butter for 4 minutes turning regularly.
    • Rest for 3 minutes
    • Serve and enjoy.

    Try Next …Our delicious Venison Sausages

    Join our community on Instagram. Give us a follow @randjyorkshiresfinest

    £13.50 Add to cart
  • Sale! Wild Venison Burgers

    Wild Venison Burgers

    We think these Wild Venison Burgers are a fantastic introduction to Venison.

    All of our venison is wild, predominantly sourced from the Western Isles of Scotland.

    We have plentiful supplies of Wild Venison here in the UK. With no natural predators, it is up to humans to keep the numbers in balance. Recently less Venison has been consumed and as a result, we are starting to see an impact on our woodlands. More Venison = less saplings = less trees. Without an increase in venison consumption, we risk reducing our native plants and trees and as such weakening our biodiversity.

    To sum up, eating more Venison will not only help our environment but subsequently provide you with a lean, iron-rich and delicious meal.

    They come in 4 x 8oz burgers and are perfect for a healthy, lean, protein rich burger.

    Allergens – Gluten, Sulphites

    Our Recommended Cooking Instructions:
    • Firstly, bring your Wild Venison Burgers to room temperature
    • Secondly, use a heavy-based frying pan get it smoking hot
    • Subsequently, fry the burgers in a little oil for 5-7 minutes aside
    • Rest for 3 minutes
    • Serve and enjoy.

    Try Next …Our delicious Venison Sausages

    Join our community on Instagram. Give us a follow @randjyorkshiresfinest

    £13.00 £9.80 Add to cart
  • Yorkshire Grouse

    Yorkshire Grouse is some of the most prized game in the country.

    The Glorious Twelfth is the twelfth day of August, the start of the shooting season for red grouse. We

    The cooking of Game is what the British do best! It’s what’s makes our cuisine unique from other countries and food cultures.

    We are fortunate enough to be located in the centre of the Yorkshire Dales within minutes of some of the finest moorland the country has to offer. All of our wild game birds are sourced from the local moors that surround us Nidderdale, Wensleydale, Coverdale and Swaledale.

    Red Grouse shooting season 12 August – 10 December

    Our Recommended Cooking Instructions:
    • Firstly, bring your Yorkshire Grouse, to room temperature
    • Secondly, preheat your oven to 200c
    • Meanwhile, season the cavity with black pepper and salt and some thyme
    • In a heavy-based pan heat some goose fat and fry some onions and chopped bacon. Then make a small mound in the middle of the tin and place the Grouse on top.
    • Roast for 20 minutes
    • Remove place some butter on to the breasts and rest under some foil
    • Serve and enjoy.

    Try Next …Enjoy seasonal produce then try some of our delicious Spring Lamb Rumps

    Join our community on Instagram. Give us a follow @randjyorkshiresfinest

    £13.50
  • Wild Venison Sausages

    Wild Venison Sausages are a delicious and sustainable source of protein.

    We have plentiful supplies of Wild Venison here in the UK. With no natural predators, it is up to humans to keep the numbers in balance. Recently less Venison has been consumed and as a result, we are starting to see an impact on our woodlands. More Venison = less saplings = less trees. Without an increase in venison consumption, we risk reducing our native plants and trees and as such weakening our biodiversity.

    To sum up, eating more Venison will not only help our environment but subsequently provide you with a lean, iron-rich and delicious meal.

    These sausages contain a hint of spice and are seasoned perfectly, to conclude, they are a fantastic introduction to the wonders of venison.

    500g a pack contains 6 sausages.

    Allergen information – Contains Gluten and Sulphites

    Our Recommended Cooking Instructions:
    • Firstly, bring your Wild Venison Sausages to room temperature
    • Secondly, use a heavy-based frying pan and gently fry your sausages in a little oil for 10-20 minutes turning regularly.
    • Then place in a preheated oven at 180c
    • Serve with some mash and greens and enjoy.

    Try Next …Our delicious Moroccan inspired Lamb Merguez

    Join our community on Instagram. Give us a follow @randjyorkshiresfinest

    £6.50
  • Venison Haunch Steaks

    6oz Venison Haunch Steaks (Pack of 2)

    Venison Haunch Steaks are delicate, lean steaks from the hind leg that are packed full of gamey flavour.

    All of our venison is wild, predominantly sourced from the Western Isles of Scotland.

    We have plentiful supplies of Wild Venison here in the UK. With no natural predators, it is up to humans to keep the numbers in balance. Recently less Venison has been consumed and as a result, we are starting to see an impact on our woodlands. More Venison = less saplings = less trees. Without an increase in venison consumption, we risk reducing our native plants and trees and as such weakening our biodiversity.

    To sum up, eating more Venison will not only help our environment but subsequently provide you with a lean, iron-rich and delicious meal.

    Packed in Twos. Pack weight range between 330-360g

    Our Recommended Cooking Instructions:
    • Firstly, bring your Venison Haunch Steaks to room temperature
    • Secondly, use a heavy-based frying pan get it smoking hot
    • Meanwhile, season with plenty of black pepper and salt
    • Subsequently, fry the steaks in a little oil for 5 minutes turning regularly.
    • Then take off the heat and add some butter and thyme and baste the steaks for around 1-2 minutes.
    • Rest for 3 minutes
    • Serve and enjoy.

    Try Next …Our delicious Venison Sausages

    Join our community on Instagram. Give us a follow @randjyorkshiresfinest

    £16.50
  • Venison Loin Eye Steaks

    6oz Venison Loin Eye Steaks (Pack of 2)

    Venison Loin Eye Steaks are the cream de le cream of venison. Taken from the loin of the animal and created through very skilled de-boning, trimming and portioning of the sirloin. These steaks are so incredibly tender and packed with a wonderful juicy game flavour. Perfect for minimal cooking and served pink.

    All of our venison is wild, predominantly sourced from the Western Isles of Scotland.

    We have plentiful supplies of Wild Venison here in the UK. With no natural predators, it is up to humans to keep the numbers in balance. Recently less Venison has been consumed and as a result, we are starting to see an impact on our woodlands. More Venison = less saplings = less trees. Without an increase in venison consumption, we risk reducing our native plants and trees and as such weakening our biodiversity.

    To sum up, eating more Venison will not only help our environment but subsequently provide you with a lean, iron-rich and delicious meal.

    Packed in Twos. Pack weight range between 330-360g

    Our Recommended Cooking Instructions:
    • Firstly, bring your Venison Loin Eye Steaks to room temperature
    • Secondly, use a heavy-based frying pan get it smoking hot
    • Meanwhile, season with plenty of black pepper and salt
    • Subsequently, fry the steaks in a little oil for 5-6 minutes turning regularly till browned all sides.
    • Then take off the heat and add some butter and thyme and baste the steaks for around 1-2 minutes.
    • Rest for 3 minutes
    • Serve and enjoy.

    Try Next …Our delicious Venison Sausages

    Join our community on Instagram. Give us a follow @randjyorkshiresfinest

    £21.00
  • Diced Game Mix

    Diced Game Mix (500g)

    Our butchers prepare the Diced Game Mix by hand.

    This mix contains 5 different game meats depending on the season and may include but not limited to woodpigeon, grouse, rabbit, pheasant, mallard, partridge and venison. It is the perfect solution for slow cooked casseroles and stews, giving an exciting mix of colours, textures and tastes.

    Yorkshire Game season is from August to February. We source our game from across the Moors and Dales taking advantage of all the wonderful countryside and organised shoots.

    Please note all of our game is the wild and feathered game may contain shot.

    This is 500g pack. Pack weight range between 490-510g

    Our Recommended Cooking Instructions:
    • Firstly, bring your Diced Game Mix to room temperature
    • Secondly, chop some vegetables and sweat in a casserole dish.
    • Pre heat your oven to 170c
    • Meanwhile, season the game mix with plenty of black pepper and salt and then some plain flour
    • Subsequently, fry the diced venison in a little oil turning regularly till browned all sides.
    • Once browned add into the casserole dish with your vegetables.
    • Add some thyme, bay leaf, red wine jus and red wine. Stir and cover.
    • Place in your oven for 1.5 hours.
    • Serve and enjoy.

    Try Next …Our delicious Venison Sausages

    Join our community on Instagram. Give us a follow @randjyorkshiresfinest

    £7.00
  • Sale! Oven Ready Mallard

    Yorkshire’s Finest Mallard

    Our Oven Ready Mallard has a superior flavour above and beyond that of any farmed poultry. Simply roast this wild duck in the oven for a gamey and moist flavour with a crispy skin. It is the perfect choice with a classic orange or plum sauce.

    We are fortunate enough to be located in the centre of the Yorkshire Dales within minutes of some of the finest moorland the country has to offer. All of our wild game birds are sourced from the local moors that surround us Nidderdale, Wensleydale, Coverdale and Swaledale.

    Please note this product may contain shot. English mallard is available from Waitrose from 1 September to 31 January.

    Pack weight ranges between 600 – 700g perfect to share

    Our Recommended Cooking Instructions:
    • Firstly, bring your Oven Ready Mallard to room temperature
    • Secondly, preheat your oven to 220c
    • Meanwhile, season the cavity with black pepper and salt and some thyme
    • In a heavy-based pan add a trivet of vegetables and then place the duck breast side down
    • Roast for 35 minutes basting frequently, Turn the duck around so the unexposed breast now faces upwards and roast for another 35 minutes.
    • Remove and rest under some foil, you can use the juices and onions to make a sauce, using cider, wine, red currant etc etc
    • Serve and enjoy.

    Try Next …Enjoy Game, then why not try our Yorkshire Grouse, Potentially available from August 12th.

    Join our community on Instagram. Give us a follow @randjyorkshiresfinest

    £9.00 £7.50
  • Yorkshire’s Finest Pheasant

    Wild Oven Ready Pheasant is shot locally in season from 1st October through to the end of January. Roast for an incredibly rich, gamey flavour. It is packed with iron and nutrients making it a great choice throughout the winter months for game lovers. To really take this to the next level of roasting lay some Smoked Streaky Bacon over the breast and legs to retain the bird’s moisture and add the next dimension of flavour.

    We are fortunate enough to be located in the centre of the Yorkshire Dales within minutes of some of the finest moorland the country has to offer. All of our wild game birds are sourced from the local moors that surround us Nidderdale, Wensleydale, Coverdale and Swaledale.

    Please note this product may contain shot.

    Pack weight ranges between 900 – 1200g

    Our Recommended Cooking Instructions:
    • Firstly, bring your Oven, Ready Pheasant, to room temperature
    • Secondly, preheat your oven to 170c
    • Meanwhile, season the cavity with black pepper and salt and some thyme
    • Subsequently, brown the pheasant in a casserole dish, then remove. Now fry some vegetables and bacon lardons
    • Place over some streaky bacon, covering the breasts of the pheasant.
    • Then make a small mound in the middle of the casserole dish using the veg and place the Pheasant on top.
    • Add some wine and chicken stock and cover
    • Roast for 1.5 hours until the leg meat easily comes away
    • Serve with the classic bread sauce

    Try Next …Enjoy pot roasting? Then try pot roasting some brisket

    Join our community on Instagram. Give us a follow @randjyorkshiresfinest

    £6.50
  • Yorkshire’s Finest Rabbit

    Rabbit is a great choice for braising in stews, casseroles and curries or simply slowly roast on a bed of chopped vegetables. Rich dark and full of gamey flavour.

    Rabbits are as popular in Spain as chicken is. It is the original ingredient in the famed Pallea. The slower you cook it, the better it will taste

    Rich in highly-quality proteins, omega-3 fatty acids, vitamin B12, and minerals like calcium and potassium, rabbit meat is also lean and low in cholesterol. Its lack of fat means you need to take caution when you prepare it.

    Pack weight ranges between 1400 – 1500g.

    Our Recommended Cooking Instructions:
    • Firstly, chop the rabbit into pieces
    • Secondly, preheat your oven to 140c
    • Meanwhile, season the rabbit with black pepper and salt and some flour
    • In a heavy-based casserole pan brown the rabbit in bunches and then set a side.
    • Subsequently, fry off some vegetables in the pan and some bacon. Scrape off the bottom of the pan and then add some chicken stock and wine
    • Put the rabbit into the pan making sure it is covered and then place into the oven
    • Cover and roast for 2 hours
    • Serve and enjoy.

    Try Next …Enjoy Game, then why not try our Yorkshire Grouse, Potentially available from August 12th.

    Join our community on Instagram. Give us a follow @randjyorkshiresfinest

    £9.00

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