Wild North Yorkshire Venison, Fallow and Red Venison and Muntjac

Wild deer are the ultimate free range animals. They have wide-ranging diets and need to be fit to survive, so the meat is lean and very low in cholesterol.

Provenance

Yorkshire Game are supplied with wild Red Deer carcasses by Scottish stalking estates, mainly in the West Highlands. Yorkshire Game is now an accredited processor of SQW (?) Venison. We source Fallow carcasses from English park herds and Roe Deer from stalkers and estates in the Scottish Borders.

Venison

Shoulder

The ideal stewing cut. Packed with gamey flavours and able to stand up to a long slow cook.

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Shoulder

Saddle

The most delicate, tender and succulent part of the deer. Requires careful cooking to keep it rare.

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Saddle

Flank

Another cut for slow cooking or mincing. The flank carries great flavour and richness.

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Flank

Shin

Cooked low and slow the shin has plenty of flavour and has worked hard enough to stand up to long slow cooking.

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Shin

Haunch

A superb quick roasting joint. Left pink the haunch will be tender and succulent. Or cut into boldly flavoured steaks.

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Haunch
Venison
Shoulder Shoulder Shoulder Shoulder Shoulder

What makes them special

Venison is a naturally tender meat that is low in fat and cholesterol, so it’s an ideal addition to a healthy diet. Bets cooked quickly over a high heat, barbecued steaks or a stir fry are great options for a tasty summer meal. During the cooler winter months, venison really shows its versatility, being ideally suited for hearty pies, roasts and casseroles..