Rack of Venison

£22.00£42.00

 Winner of the Deliciouslyorkshire Award, our fully trimmed 8 rib rack of venison or 4 rib rack of venison is the ultimate venison cut for any special occasion.
Cooked as a whole for the wow factor on your table or cut up into smaller cutlet portions this venison rack provides delicious tender meat as well as looking divine.
Supplied from our own farm and parks and farms throughout the UK, all of our venison is reared naturally guaranteeing a beautifully flavoured yet lean and tender meat. High in protein and low in fat, venison makes for the perfect alternative to other red meats.
Each full venison rack weighs approx. 700-900g.  Our half venison rack weighs approx. 350-450g
Please see some of our delicious venison rack recipes using our award winning venison.
Clear
100% naturally reared Venison

Orders are despatched using an overnight courier service and delivery dates can be selected at checkout.

All orders are despatched in chilled boxes to keep ambient temperature and will be delivered to your preferred address between 9am-4pm. Do not worry if you are not in, our courier service will leave the order in a safe place (or designated place if requested on the special instructions at checkout).

Each venison rack comes in either a half rack weighing approx. 350-450g or a full rack weighing approx. 700-900g
It will have a 10 day shelf life from dispatch.

Nutritional information per 100g as sold:

 

Energy 449kj/106kcal

Fat 1.2g

Of which saturates 0.6g

Carbohydrate 1.1g

Of which sugars 0.3g

Protein 22.7g

Salt 0.2g

Cooking tips:
As venison is extremely lean with a low fat content, great care should be taken not to allow the meat to dry out when roasting. To prevent over cooking, first brown the joint (see grilling recommendations).
Roasting times Gas mark 6/ 400oF/ 200oC are:
10-12 mins per 450gm/lb for rare medium
12-15 mins per 450gm/lb for medium to well done
Always allow the meat to rest for 10 -20 mins at the end of cooking.
To cook well done, first make deep slits with a knife and insert sticks of butter, margarine or solidified olive oil, then brown the joint. Place in a dish with some liquid (water, wine, ale or orange juice) and braise 170oc/ 325of/Gas Mark 3 for 2 – 2 1/2 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!

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