Minced Venison 500g

A very lean and coarse mince giving you the option to add a little fatty pork mince or beef fat if desired, or a great alternative to minced beef or lamb.

With gamy notes reflective of this wild, natural product, minced venison* is highly versatile and makes for an interesting twist on Shepherd's pie or Bolognese. Stands up to powerful flavours; we love a classic Larb salty with fish sauce and sour with lime; perfect with a cold beer!

Chef Valentine Warner inspires:
"With the inclusion of a little fat and venison burgers are a real favourite of mine. With cheese and hot green chilli, coriander sauce it’s my go to as is a more Scandi approach of dill, sour cream, mustard, pickled cucumbers, fresh redcurrants and crispy onions. Whilst pan-fried is better than using a tennis racket, a cook over charcoal will give you the best results.

Stuffed marrow and I’m one of the last that eat such antiquities but a good tasty venison mince with pearl barley, roasted in a round of deseeded marrow with a blanket of browned cheesy béchamel on top and it’s a winner.

Samosas are a crispy joy, so mix the venison with the spices, carrots and peas and once deep fried, daub with garlic yoghurt and chances are you’ll demolish a few.

Alternatively wrap in flaky pastry with shaved swede, turnip, onion and potato mixed with an industrial bombardment of black pepper with a little mace and a pasty will see a tidy lunch with fingers to the crust.

Faggots or simple country pâté can be a great vehicle for venison mince especially when mixed with the heart liver and kidneys. Toast, cornichons, mustard and a glass of red wine, eh voilà.

Saving the best till last and venison pad krapow and Larb really are my favourite treatments of venison mince. Larb is venison mince fried hard and dressed with fish sauce, lime juice and chillies then served in gem lettuce leaves with crispy onions and a fried egg and this zingy, hot number will make your eyes dilate with pleasure."

*Swaledale wild venison live a natural life on the Harewood Estate in West Yorkshire. These slow grown fallow deer are free to roam and forage amongst the bounty of the forest and pastures for a nutrient-rich diet of various grasses, herbs, fruit, nuts, acorns and wildflowers. Swaledale wild venison is lean and tender meat, naturally marbled and with a rich and dense umami flavour. All of our venison is dry-aged for 10-days on the carcass to intensify its gamy character. Minced venison is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy. Please note Swaledale Butchers® work in harmony with the life cycle of wild deer, therefore this is a seasonal product only available from early autumn to late winter.