“For some years now we have changed from turkey to venison loin as a Christmas treat. This is the most tender and delicious meal, flash fried to seal the outside, then 10 - 15 mins in a hot oven. taken out and rested while a port and chestnut gravy is made in the pan.
gone are the days of hours cooking the turkey, this takes out so much stress!!”
“The meat arrived packaged well and chilled. The quality of the meat was amazing. So succulent and delicious. I made venison Wellington with it for Easter Sunday lunch and it was a true show stopper!”
