WILTSHIRE DEER CO.
How it works
WILTSHIRE VENISON
Cuts
Option to cut to requirement
Option to supply whole striploin. Trimmed and all silverskin removed.
Option to cut to requirement
Steaks come from the rump of the animal and are best seasoned with salt & pepper, pan-seared in olive oil with a little butter added at the end then rested for as long as you cook them. Recommend 2-4 minutes per side.
Option to cut to requirement
Haitch bones and shanks removed for ease of carving. In essence, topside, silverside and eye-of-the-round, all rolled up and ready to roast!!
Option to supply shoulders whole at same price. This is usually the area where the bullet enters and exits – all bruising is trimmed away (the dogs love it) so what you get is mince that’s an ideal low-fat substitute for beef or lamb in Spaghetti Bolognese, Shepherds Pie, meatballs – put simply, if you can do it with mince beef & lamb, give minced venison a try.
Option to supply shoulders whole at same price. Ideal for curries, stews, pies and casseroles.
Cuts
Option to cut to requirement
Option to supply whole striploin.
Trimmed and all silverskin removed.
Option to cut to requirement
Option to supply whole striploin.
Trimmed and all silverskin removed.
Option to cut to requirement
Haitch bones and shanks removed for
ease of carving.
Option to supply shoulders whole
at same price.
Option to supply shoulders whole
at same price.
