Groothandel

All the venison we process is wild. We handle three main species:

• Red deer from the West Highlands of Scotland
• Fallow deer from Parkland herds in Yorkshire
• Roe deer from the borders of England and Scotland

Wild deer are the ultimate free range animals. They have wide-ranging diets and need to be fit to survive. Hence the meat is lean and very low in fat and cholesterol. Here are some quotations from some recent culinary publications:

"Venison is delicious, flavourful meat" Hugh Fearney Whittingstall - The River Cottage Cook Book

"All five species are excellent eating, and the roe arguably the best of all" Hugh Fearney Whittingstall - The River Cottage Cook Book

"Like most game, venison is virtually fat-free and has a wonderful flavour that lends itself to a variety of cooking methods" - The CGT Game & Fish cookbook

"Farmed venison had the advantage of being consistently tender and young, but to my mind it does not have the flavour of the wild" Clarissa Dickson Wright - Two Fat Ladies

Wild Venison Cuts

• Haunch
• Haunch, b/rolled
• Saddle
• Short saddle
• Topside joint
• Silverside joint
• Rump joint
• Thick flank joint
• French trimmed rack
• Venison striploin
• Undercut tenderloin
• Contra fillet - larder trim seamed out muscle between topside and silverside
• Steaks - cut to size
• Steaks, larder trim, portion controlled
• Smoked, sliced
• Smoked, whole muscle joint (normally silverside)
• Shoulder, bone-in
• Shoulder, b/rolled
• Diced, grade A x 2.5kg
• Diced, grade A x 500g
• Grade B, undiced

• Venison steak and kidney
• Mince
• Liver
• Bones

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GrouseSeason : August 12th - December 10th

• Young, wholecase of 10
• Casserole, whole case of 10
• Breast fillet, casserole 60 -70g case of 10*10
• Smoked, whole 270 - 320g case of 10
• Smoked breast, boneless 40 - 50gcase of 10*10

GROUSE (Lagopus Lagopus) A totally wild bird that cannot be artificially reared due to its unique dependence on heather moorland. The shooting season commences on the "Glorious 12th" of August. As a rule only a very few estates shoot on the 12th & most start over the following week or so. Prices are always high during the first two or three days shooting but tend to settle down during the second week. Because grouse are a wild bird they are subject to considerable yearly fluctuations in the numbers available to shoot & so correspondingly prices can fluctuate year on year. Young birds are birds that have hatched that year. They are always very tender but do cost more than old grouse. Old grouse are those over a year old (ie breeding grouse). Generally they are tender but occasionally you may get a tough one so the recommendation is to casserole them. They are larger than the young birds & always cheaper.

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Partridge Season : September 1st to February 1st

• Young, English (Grey), whole170 - 230g case of 10
• Redleg (French), whole230 - 280gcase of 10
• Redleg (French) crown160 - 230gcase of 10
• Smoked, Redleg, whole150 - 180gcase of10
• Smoked breast, Redleg, boneless40- 50gcase of10

PARTRIDGE (Perdix Perdix & Alectoris Rufa) There are two species of partridge shot in the UK, the Redleg (or French) partridge & the English (or Grey) partridge. Although available fresh right to the end of the season it should be noted that numbers may be limited from December onwards. English partridge are much less abundant & so consequently maintain a higher price than the Redlegs.

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MallardSeason : September 1st to January 31st

• Roasting, whole500 - 750gcase of 10
• Breast boneless80 - 100gcase of 10*10
• Smoked breast, boneless50 - 60gcase of 10*10

MALLARD (Anas Platyrhynchos)This is by far the most common species of wild duck shot in the U.K.Good numbers tend to be available from late September onwards. Prices are usually quite stable from October onwards.

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Teal Season : September 1st to January 31st

• Roasting, whole140 - 170gcase of 10

TEAL (Anas Crecca)The Teal is Britain's smallest duck. It is a wild species which feeds in shallow splashes. Therefore supply is unpredictable and governed by the weather.

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Wigeon Season : September 1st to January 31st

• Roasting, whole250-300g case of 10

WIGEON(Anas Penelope)The Wigeon is another wild duck, so supply is unpredictable.

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Pheasant Season : October 1st to February 1st

• Roasting, whole500 - 1000gcase of 10
• Casserole, whole500 - 1000gcase of 10
• Breast, boneless, skinless80 - 125gcase of 20*4
• Supreme, skin-on or skin-off130 - 180gcase of 10
• Diced boneless meat500g or 2.5kgpacks
• Smoked, whole330 - 660g case of 10
• Smoked breast, boneless60 - 80g case of 10*10

PHEASANT(Phasianus Colchicus)The season starts on October 1st, but in practice very few pheasants are shot before the end of October & indeed the size & quality can be poor in that month. The glut of birds tends to start about two weeks into November & that is when the price generally falls. Supplies tend to remain good from then until the end of the season.

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Woodpigeon no close season

• Roasting, whole230 - 300g case of10
• Breast, boneless, skinless 40 -50gcase of10*10
• Smoked, whole150 - 200gcase of 10
• Smoked, breast, boneless25 - 30gcase of 10*10

WOODPIGEON (Columba Palumba) There is no close season for woodpigeons. As an agricultural pest they tend to be shot at the times of year when they are doing the most damage to crops – spring & early autumn. Fresh birds can be scarce from November – January. Large numbers are shot over the year & prices tend to be low for most of the year.

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WoodcockSeason : October 1st to January 31st

• Roasting, whole270 - 330g case of 10

WOODCOCK (Scolopax Rusticola) Although there is a resident breeding population in the UK, most of the woodcock that are shot are migratory birds from Scandinavia. Numbers tend to become available in early December but they are never abundant & they are always very much sought after & consequently expensive.

Snipe Season : August 12th to January 31st

• Roasting, whole 50gcase of 10

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SNIPE (Gallinago Gallinago)The smallest game species. It is supplied traditionally, ie plucked but uneviscerated. A completley wild species so supply is unpredictable.

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Hare Season : August 1st to March 31st

• Brown hare, whole1.8kg min case of 5
• Saddle700g - 1 kgcase of 10
• Legs450g ea case of 5*4
• Diced meat 500g or 2.5 kg packs
• Bluehare, whole 1kg mincase of 10

HARE (Lepus Europaeus) Available fresh from August to March. Prices are at their highest from October to December when most are exported & attract high continental prices.

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RabbitNo close season

• Whole650g+ case of 10
• Saddle250gcase of 10
• Saddle fillet40gcase of 10*10
• Legs120g case of 10*10
• Diced meat 500g or 2.5 kg packs

Please note : All Game may contain shot

RABBIT (Oryctolagus Cuniculus) Available all year but the main season runs from August to March.

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Game mix

• Hand-diced, boneless. Content 50% venison, 50% game in season

500g or 2.5 kg packs

GAME MIXHand diced mix of the following three game meats: Venison 50%. Pheasant 25%. Rabbit or Wild Boar 25%. Diced to average of 40mm cubes. Visible lean 90% minimum.

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Game bones

• Game bones from Hares, Rabbits and Gamebirds.
• Packed in 10kg cases.

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