At Coombe Farm Organic we’re very lucky to source our venison from one of the very few organic deer herds in the UK. Our organic venison is reared on ancient parkland here in Somerset and the quality of the meat is exceptional. Though technically farmed, it’s as wild and natural as it can get, with the deer’s diet consisting mainly of grass and wild plants.
With our head-to-hoof philosophy, we butcher each precious carcass very carefully, making the most of every cut and even using the bones for stock. Venison has a finer texture and contains fewer calories than beef, lamb or pork and it’s pretty much the leanest meat you can get.
Venison tenderloin fillet steaks are a must-try for steak lovers. They have a soft buttery bite and are meltingly tender. Our favourite way of preparing them is inspired by Swedish cookery. The team at Coombe Farm Organic loves the Swedish approach to life. It’s about wasting nothing, finding balance and enjoying good things in moderation. The Swedes use the word ‘lagom’ which means ‘just the right amount’. A good philosophy to follow, we think.