Cuts of venison


Shoulder

A collection of lean and powerful muscles makes up the shoulder of the venison carcass, contributing to intense flavour and satisfying open-grained texture.

Shoulder: the distinctive grassy-gamey flavour of venison in an impressive roasting joint. Cook it rare to medium rare to keep it succulent
Diced: venison shoulder and leg meat is fully trimmed and evenly cubed to deliver the perfect basis for stews and game pies
Mince: super-lean leg and shoulder combine to make a mince that’s a lower-fat alternative to beef or lamb but doesn’t scrimp on flavour
Burgers: fine-ground meat and just a little bit of fat are seasoned with Italian herbs to make a fragrant, tasty burger
Sausages: a tasty sausage combining lean venison with a well-considered sprinkling of herbs

leg & Haunch

The hardworking back legs and rump of the deer are well developed and substantial, meaning they deliver open-grained meat that’s packed with earthy flavour.

Haunch: cut from the top of the hind leg, with the bones removed, this collection of muscles makes a tender and flavour-packed roaster
Haunch steak: a thick-cut fatless steak with robust texture that’s best cooked quick-and-hot to keep it soft and juicy
Diced: fully trimmed and evenly diced leg and shoulder meat for slow-cooked winter warmers
Osso Buco: lateral cuts through the lower leg of the carcass reveal succulent bone marrow and well-marbled meat that becomes flaky and tender with slow cooking in plenty of liquid

loin 

The loin of the venison carcass is where many of the ‘hero’ cuts originate. They include:

Tenderloin: a long internal muscle (also known as the fillet) that nestles below the saddle and delivers delicate but distinctive flavour combined with the very softest of textures
Saddle fillet: running along the deer’s spine, this muscle is fine-grained for tenderness and looks impressive while being really easy to cook
Fillet steak: medium-thick cuts from the tenderloin are juicy and buttery soft when flash fried
Rack: the eye meat of the fillet presented on the bone to make an impressive centrepiece that tastes as good as it looks