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WILD SCOTTISH VENISON, GOAT & BOAR

WILD SCOTTISH VENISON, GOAT & BOAR

Venison is becoming more and more popular. It is healthy, low cholesterol and lean meat with superb flavour and texture. Steaks and fillets are cooked in minutes and casserole dishes are rich and go a long way. The meat doesn't shrink on cooking and looks impressive if you're serving guests. We supply four species of venison - Red deer, Fallow Deer, Sika and Roe Deer. All the deer we handle are wild, which have been shot. The carcasses are hung in temperature controlled conditions for approximately 10 days before being processed. All processing is done in Yorkshire Game's EC export approved processing plant in North Yorkshire. All our Red Deer come under the Scottish Quality wild Venison label, that specifies who can shoot, transport and prepare the meat. For more information please go to the SQWV website.

Roe
The Roe deer is abundant in Dumfries and Galloway. It is a browsing deer, eating a wide variety of tree shoots, and herbeage. This is reflected in the delicate flavour of the meat. The roe is in season all year round in Scotland, so we should have this available every week.

Red
We source our red deer in the main from West Highland stalking estates. The Reds roam free and subsist on highland vegetation, giving the meat its renowned gamey flavour. Red stags are in season from July 1st to October 20th. They are in their best condition in early September. The Hinds (females) are in season from October 21st to February 15th. They have smaller frames than the Stags, so saddle weights tend to be 4-6kg rather than 6-8kg of the stags. Venison steak

Fallow
The Fallow deer is a parkland deer, which we source from parkland herds in the North of England. It comes half way between the roe and red in size, and is a grazing deer. The Fallow have the same seasons as the red deer in Scotland.

Sika, We now have Sika too

The Wild Goat is from estates in South West Scotland.

Customer comments

The quality of the service, is only surpassed by the quality of the meat. H A
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