Your guide to getting the best out of nature’s most elegant meat.
When it comes to venison, there’s plenty to love. Rich flavour, impressive sustainability credentials, and an exceptional nutritional profile, but as with anything wild, it comes with a few quirks. To help chefs and food lovers get the most from this remarkable product, here are the essential ‘does’ and don’ts of working with venison.
The Don’ts
Don’t be surprised by natural variety
No two wild deer are exactly the same. Variations in diet, age, habitat, and activity mean that each carcass has its own character. This is part of what makes venison special, but it does mean treating it with the respect of a true wild product.
Don’t expect offal to be readily available
In wild deer, the offal is left in the field. For that reason, it’s not something we can usually supply, and sourcing it generally isn’t straightforward. If you’re planning menus around offal, it’s wise to keep alternative options in mind.
Don’t default to the same cuts as everyone else
Loin and haunch might be the celebrity cuts, but the whole carcass deserves attention. Shoulders, shanks, trim, and other lesser-requested cuts offer exceptional value and fantastic eating when used creatively. By looking at carcass balance, you’ll save money, reduce waste, and discover your new favourite cut.
The ‘Does‘
Do embrace seasonality
Venison is at its finest when harvested in line with the natural seasons. Working with the rhythms of the countryside ensures the best quality, best welfare, and best eating experience.
Do celebrate the different species
From the delicate flavour of roe to the deeper richness of red; from the distinctive character of sika to the mild and versatile muntjac. Each breed brings its own story to the plate. Highlighting these differences can offer your customers or diners something truly special.
Do shout about the health benefits
Venison is naturally lean, high in protein, and rich in iron and essential minerals. It’s a nutritious alternative to traditional red meats, making it a favourite for health-conscious consumers.
Do champion sustainability
Wild venison is one of the most ethical and environmentally responsible meats available. Proper deer management protects habitats, supports biodiversity, and helps maintain a balanced ecosystem. Choosing venison supports conservation and countryside stewardship.
Do take pride in its pedigree
Venison has earned its place on the world stage. It was the chosen product for Team UK in the Bocuse d’Or competition for its quality, versatility, and flavour. It’s a favourite among top chefs and food professionals.
Venison is a celebration of the countryside, a beacon of sustainability, and a standout ingredient with genuine culinary prestige. Treat it with understanding, respect, and a touch of creativity, and it will reward you every time.
by Rachel Barnwell, Meat Supplier Lead
