Wild Game Processing Plant
Our Wild Venison Saddle Eye Fillets:
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The most tender and prized cuts of venison, taken from the top section of the saddle, the loin. Known for their fine texture and delicate flavour, these fillets are lean, rich in protein, and perfect for gourmet dishes. Sourced from wild deer in the UK, these eye fillets offer a premium eating experience, ideal for grilling, pan-searing, oven roasting, chateaubriand and medallions. Red, Fallow, Roe, Muntjac.
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SALES
Venison Haunch - available OTB ex H-Bone or Boneless:
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Our Venison Haunch is a premium cut taken from the hind leg of wild deer, left either on the bone for maximum flavour or supplied boneless.. Perfect for slow roasting or braising, this cut offers a satisfying balance of lean meat and flavourful fat. Sourced ethically from wild deer in the UK, our venison haunch is processed under the highest standards to ensure quality and food safety.
Diced Venison – Either cut from the shoulder or the haunch:
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Boneless and Diced is a versatile and flavourful cut and carefully deboned and diced into small, uniform pieces, making it ideal for stews, casseroles, or slow-cooked dishes. This cut retains its robust gamey flavour while offering a lean, tender eating experience.
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Venison Sausage:
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Crafted from a rich blend of wild British venison. A leaner sausage, each sausage is seasoned with a blend of spices. Our traditional recipe also includes rusk for a perfect consistency, making these sausages a gourmet choice for grilling, pan-frying, or slow cooking.
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Venison Burgers:
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Crafted from a rich blend of wild venison these gourmet burgers ensure a perfect blend of rich gamey flavours and lean tender meat. Rich in protein and naturally low in fat, these venison burgers offer a healthy, yet indulgent alternative to traditional beef. Whether you’re
grilling, pan frying or barbequing, they pair beautifully with seasonal ingredients or your favourite topping.
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Pheasant - Oven Ready:
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Our Oven-Ready Pheasant is expertly prepared from wild pheasant, ensuring the removal of feathers, head, feet, and internal organs, providing a clean, ready-to-cook bird. Known for its lean meat and delicate, slightly gamey flavour, pheasant is a popular choice for roasts and traditional game dishes.
Availability:
​Fresh - Start of October until end of January
Frozen - all year round depending on stock
Partridge Breast:
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Partridge breast is a delicate, tender cut, offering a slightly sweet, mild flavour with a more refined texture than pheasant. It is considered a gourmet choice for lighter game dishes and is often prepared skin-on to add a layer of moisture during cooking.
Availability:
​Fresh - Start of September until end of January
frozen - all year round depending on stock