Venison - Boned & Rolled Saddle Joint
Price per kilo
The Cut - Taken from the back of the venison, saddle is equivalent to the haunch and is one of the leanest cuts of venison. Ideally served roasted.
The Cook - Coat the saddle with butter and season, then roast for 40 minutes for medium-rare.
All pigeon products, game pie mix and muntjac haunch are frozen. All other products are fresh and can be frozen.
All our game meat is wild.