General Data Protection Regulation
The GDPR (General Data Protection Regulation) represents a great opportunity for organisations like ours to build stronger, more trusting and transparent relationships with our customers.
- questions, queries or feedback you leave, including your email address if you contact Holme Farmed Venison.
- your email address and subscription preferences when you sign up to our email alerts, and how you use our emails – for example whether you open them and which links you click on.
Where your data is stored
We store your data on secure servers at our Holme Farmed Venison production offices.
Keeping your data secure
Sending information over the internet is generally not completely secure, and we can’t guarantee the security of your data while it’s in transit.
Any data you send is at your own risk.
We have procedures and security features in place to keep your data secure once we receive it.
Disclosing your information
We won’t share your information with any other organisations for marketing, market research or commercial purposes, and we don’t pass on your details to other websites.
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We use various technologies to collect and store information when you visit Holme Farmed Venison’s website, and this may include using cookies or similar technologies to identify your browser or device. Our Holme Farmed Venison Analytics product helps our business and site owner to analyse the traffic to our website.
Why buy our venison?Our venison is:
- high quality and cut to order by our team of butchers
- delivered fresh to your door and suitable for home freezing
- fully traceable and quality assured (for both our wild and farmed venison)
- full of health benefits – low in fat and cholesterol, high in protein and essential vitamins
What is the difference between farmed and wild venison?All of our farmed animals are reared naturally, grazing on grass pastures in our farm as well as associated farms across the UK. This guarantees beautifully lean, tender and flavoursome deer meat that is available all year round.Our wild venison is just as healthy and offers the same low fat and low cholesterol benefits that our farmed deer offer but it will only be available during legal hunting seasons and will offer more variation of deer. Wild venison has a more distinct gamey flavour.All of our deer are traceable and follow proper quality assurance controls to ensure that you receive the high quality cuts every time.
Where has our venison come from?Our venison is predominantly from red deer. All of our venison sold on our website (both wild and farmed) is sourced from our farm, parks and estates across the UK
Catering and trade customersWe supply to a wide range of business within the catering industry from deli’s to restaurants to farm shops. We make our own deliveries to local customers within the Yorkshire area but also send our venison via courier to business further a field within the UK. Please do give us a call on 01977 686440 if you are from the catering industry and would like to discuss supply and prices.
Can the history of our deer be traced back? Is it quality assured?All of our venison sold on our website is sourced from our own farm or associated parks, farms and estates across the UK and conforms to all the highest welfare standards, with full traceability and assurance. Our farmed animals are naturally reared on grass parks and we do not use drugs or animal waste feeds to unnaturally enlarge their size.
How nutrional is venison?All our products are fresh and can be used for home freezing.All our venison is produced from our own and associated parks, farms and estates conforming to all the highest welfare standards, with full traceability and quality assurance.We process the meat in our own full throughput EU approved factory near York, in the North Yorkshire countryside. For your reassurance, we carry BRC Global highest certificates of competence for our systems and procedures.Venison is low in fat and high in protein, ideal for today’s health conscious consumer – below is an example of the nutritional information for our venison steaks.
How much meat should I order?Everyone has a different idea of how much is enough but if you take into consideration when ordering venison that it is a much leaner, denser meat and so is much more filling. It also does not “shrink” as much as other meat when cooking. With this in mind a rough guide would be for example when ordering a roasting joint to aim for around 200g per person – so one of our 1.2kg boned and rolled roasting joints would feed around 5-6 people.
How long will my order take?
We send out all online orders via a courier to arrive between 9am – 4pm on Tuesday through to Friday. We are unable to send orders for delivery on a weekend or on a Monday. Some products are only available for certain delivery days. The available delivery days for products will be shown in the delivery calendar option at checkout.
How will my meat be delivered?All our venison is sent out vacuumed packed to keep it air tight and then packed in gel ice packs in a protective polystyrene box to ensure optimum temperature. (The gel packs are reusable so could also be used in a picnic, cool box etc. however if they do need to be disposed of, they are filled with a non-toxic gel so can be put straight into a general waste bin or alternatively the gel can be poured down the sink along with a small amount of salt and the plastic film can then be recycled)
If I am a restaurant how can I order?We supply venison to fine dining and Michelin starred restaurants, top Hotels, Gastropubs, farm shops, Deli’s and both large and small retailers throughout the UK with local deliveries throughout the week. If you are a chef and would like a copy of our price list or to sample our products please give us a call on 01977 686 440.
Where do you deliver to and what is the cost of delivery?Delivery is available to addresses in England, Wales and Mainland Scotland. We charge £10 delivery for all orders under £50. Delivery is free of charge for all orders over £50.We can only deliver to mainland UK. We are unable to deliver to addresses in the Scottish Highlands, Scottish Offshore Islands, Ireland, Northern Ireland, Isle of Man, Isle of Wight, Guernsey, Jersey, Europe and the rest of the World.
What if I am not in, how will my meat stay cold?If you provide us with special delivery instructions on where to leave your order should you be out our couriers will follows these. Otherwise our courier will usually leave the box in a safe place at your house and card you. As the meat is boxed and packed in ice it will be fine to stay outside for a few hours.
Is there minimum order value and what are the delivery charges?We do not have a minimum order however all orders under £50 will incur a £10 delivery charge – this will be charged at checkout. Orders over £50 are free delivery.We can only deliver to mainland UK. We are unable to deliver to addresses in the Scottish Highlands, Scottish Offshore Islands, Ireland, Northern Ireland, Isle of Man, Isle of Wight, Guernsey, Jersey, Europe and the rest of the World.
What are the different cuts of venison?Saddle (rack and loin)The saddle contains the prime cuts of venison including the rack, loin, fillet and medallions. The rack can be bought as a whole or cut into cutlets.HaunchThis is a prime cut and can be sold as a whole haunch (with or without bone) or a roasting joint but is usually cut into steaks. You will get topside, silverside and thick flank from this part.ShoulderThis part is often boned and rolled so it can be stuffed and braised. It can also be sold diced for stewing or casseroles.FlankThis is normally cut into stewing steak and used for braising in casseroles and stews.NeckThis cut is mostly used for mince.Shank/Osso BussoThis cut is suitable for long slow cooking.
How do I cook my venison? Do you have general guidelines and tips?
Venison is an extremely versatile, easy to cook meat and throughout the season is ideal for dinner parties, functions, Sunday lunches, or simply a weekday dinner for two.
Cooking venison is just like cooking beef but being lower in fat it just needs much less cooking time so here are some tips on cooking:RoastingIf you have a venison rack, loin, fillet or one of our roasting joints then you don’t want to overcook these and dry the meat out, so first brown the meat all over in a hot pan and then use the times below as a guideline:Gas mark 6/ 400ºF/ 200ºC12-15 mins per 1kg for rare to medium15-20 mins for medium to well doneAlways allow the meat to rest for 10 -20 mins at the end of cooking giving it further cooking time and letting the juices settle.Venison is best rare to medium but if you prefer your meat well done then its best to use one of our boned, rolled venison shoulder joints and cook it slowly with some liquid to stop it drying out. So first make deep slits with a knife and insert sticks of butter to keep it moist and then brown the joint. Place in a dish with some liquid (water, wine, ale or orange juice) and braise 170ºc/ 325f/Gas Mark 3 for 2 – 2½ hours, basting frequently. The fat will come out of the meat during cooking leaving it moist. Skim off the fat and you’ll have some superb gravy!Grilling and Pan-FryingVenison retains the heat, so always use a very hot pan. For rare-medium cook the meat for two to four minutes each side and then leave it to rest in a warm place for 5 minutes to disperse the pink juices. If you do have your beef steak well done then try our venison steaks medium as cooking any longer can make the meat become tough. All our cuts that are best grilled or fried are recommended to be eaten rare to medium.BarbequingAs with other meats, barbequing is a great way of putting flavour into your meat. All of our products go well on the summer barbeque. Just brush with oil and cook to your liking. Cutlets, T bones, burgers, grill steaks and sausages are particularly good on a barbeque menu.CasserolesCooking times and settings are much the same as for any other meat. 1½– 2 hours in a medium oven is about right. All meats taste better if browned first. Marinating is not necessary with our tender venison but if you do then it will add extra flavour. Our diced or casserole venison steak also goes extremely well in a slow cooker – either high for 3-4 hours or on low for 6-8 hours as with all other slow cooked meats.Venison minceOur venison mince is perfect for Bolognese’s, pies, chillies and lasagnes – all the family favourites. Just fry the venison mince in a little olive oil over a high heat. Separate with a fork and cook until browned. Add your favourite sauce ingredients and simmer for up to 45 minute. Alternatively use in burger or meatball mixes – shape and cook.Venison burgers, grills teaks, meatballs and sausagesAs all of these products have a high meat content all you need do is brush with a little oil and cook as you would normally. Our burgers, grill steaks and sausages also do really well on the barbeque.Flavour tipsVenison goes perfectly with most vegetables, in particular seasonal greens like asparagus, green beans, mange tout and broccoli. It also works well with roasted vegetables, winter parsnips, even roast tomatoes to add some contrast colour. Sharp berry sauces, cranberries, redcurrants and even blueberries are also a perfect match and a béarnaise sauce with some chunky chips is a wonderful accompaniment.In winter try a rich venison casserole with red wine or a hearty venison and mushroom pie – see our recipes for these.We have a large selection of venison recipes on our recipe page – from dinner party wow factor dishes to easy to make slow cooker venison stews – something for every occasion and capability.And remember the venison you order from us can be frozen at home for use later or if not kept in the fridge for when you are ready as it will have a 14 day shelf life.
What is the shelf life of venison? How long can I keep it in the fridge or freezer?All of our products are fresh and therefore suitable for home freezing.PRODUCT SHELF LIFEFresh game – 7 daysManufactured products i.e. burgers or sausages – 8 daysFresh venison – 10 daysWild boar – 10 daysSmoked venison – 30 days
Do you have venison recipes?We have many recipes for all our different cuts of venison and update them regularly on our recipe page. Also follow us on Facebook, Twitter or Pinterest for further recipes and ideas.
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