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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.