Venison & Game

Showing 1–12 of 17 results

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Wild Venison Mince
Rated 5.00 out of 5
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 Next …Wild Venison Burgers

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~~£6.50~~ £5.00 Add to cart
Hand Diced Venison (500g pack)
Rated 5.00 out of 5
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

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£6.50 Add to cart
Jim’s Cut – Venison Steak
Rated 5.00 out of 5
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

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£13.50 Add to cart
Sale!
Wild Venison Burgers
Rated 5.00 out of 5
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

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~~£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

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£13.50
Wild Venison Sausages
Rated 4.50 out of 5
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

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£6.50
6oz Venison Haunch Steaks (Pack of 2)
Rated 5.00 out of 5
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

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£16.50
6oz Venison Loin Eye Steaks (Pack of 2)
Rated 5.00 out of 5
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

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£21.00
Diced Game Mix (500g)
Rated 5.00 out of 5
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

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£7.00
Sale!
Yorkshire’s Finest Mallard
Rated 5.00 out of 5
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.

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~~£9.00~~ £7.50
Yorkshire’s Finest Pheasant
Rated 4.33 out of 5
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

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£6.50
Yorkshire’s Finest Rabbit
Rated 5.00 out of 5
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