PEOPLE, PASSION AND PLACE WE BELIEVE ARE WHAT LOCAL PRODUCE IS ALL ABOUT. OUR FAMILY BUSINESS OF PRODUCING WILD VENISON FROM DARTMOOR IS A WAY OF LIFE FOR US, NOT A JOB. IT INVOLVES OUR WHOLE FAMILY AND CONNECTS US VERY CLOSELY TO DARTMOOR AND THE LOCAL COMMUNITIES AROUND US.
This venison comes from conservation management we carry out to improve biodiversity on Dartmoor. By choosing our wild venison you are directly supporting the vital conservation of Dartmoor.
All our wild venison is butchered and wrapped by us fresh on Dartmoor before dispatch. Delivered to you fresh so you can choose to use or freeze in the
eco-safe packaging.
Eco safe packing is a continuation of the passion we have for conserving Dartmoor and ensures our venison reaches you in perfect fresh condition. Paper, card and wool combined to enhance the natural experience of buying our Wild Venison.
Packaged in a way to look after the environment and delivered from Dartmoor straight to your door. leave delivery instructions and track your order live for a safe door step service you can rely on.
Local ethical food isn’t about luxury or convenience, it’s about community and conservation something which requires care, time and attention to detail. It’s about choice, making conscious decisions to look after the environment. We feel it’s morally wrong to vacuum pack in plastic and freeze our produce before you even receive it. We want you to have the choice to enjoy our fresh venison at its very best and have the shelf life at your end not ours. You may then freeze if you wish but in the knowledge it was super fresh when you received it and presented in a way consistent with our environmental standards.
WILD VENISON IS ARGUABLY THE BEST EXAMPLE OF A HIGH WELFARE, SUSTAINABLE AND ETHICALLY SOURCED RED MEAT. IT IS OFFERED DIRECTLY FROM DEER MANAGEMENT PROGRAMMES CARRIED OUT IN AND AROUND THE WOODLANDS AND FORESTS OF THE DEVON COUNTRYSIDE TO INCREASE BIODIVERSITY AND MAINTAIN THE QUALITY AND STRUCTURE WITHIN THE RESIDENT DEER POPULATIONS.
THE FREE RANGING LIFE OF THE WILD DEER OF DARTMOOR PROVIDES THEM WITH THE VERY BEST VARIETY OF SEASONAL FORAGE, AND THROUGH THIS THE VENISON DEVELOPS A DEPTH OF FLAVOUR UNLIKE ANY OTHER RED MEAT. WILD VENISON IS VIRTUALLY FAT FREE, VERY LOW IN CHOLESTEROL AND INCREDIBLY HEALTHY. CHOOSING THIS ETHICAL MEAT IS AS GOOD FOR YOU AS IT IS FOR THE ENVIRONMENT.
For the Meat Balls – 6 portions
For the Roasted Vine Tomato Sauce – 6 portions
Place all the ingredients in a deep tray and roast in the oven for one hour at 160c. Using a ladle push the mixture through a course strainer to make the sauce (do not blend). Season with salt and pepper.
Serve with buttered pasta or braised rice and sprinkle with fresh parsley.
Chantenay carrots, English asparagus and wild garlic
Ingredients 6 portions
For the suet pastry
Place the four, suet and a pinch of salt in a bowl and mix well.
Add a few drops of spring water and knead until the mix forms a firm dough.
Butter a pudding basin. Roll out the suet pastry to 8-10mm and line the basin.
Spoon the cold pie mix inside and cover with suet pastry, wrap the whole basin tightly in cling film, tin foil the top and place in steamer or a pan and half cover with water.
Cook for 2 hours and allow resting for 20 minutes out of the oven before turning out.
Garnish with chantenay carrots and English asparagus warmed tossed in butter and wild garlic leaves once cooked.
Dry the venison on a clean cloth, heavily season with the salt and pepper and dust in the white flour. Heat the oil in a thick bottomed pan and generously colour the diced venison, add the slice onion, garlic and aromatics and continue caramelizing, drain off any excess oil and de-glaze the pan with the Jail Ale and reduce by half. Add the stock, cover and braise in the oven for 4 hours at 150c. Once cooked reduce to a thick sauce, allow cooling overnight.
