Whole carcasses, individual cuts, and prepared products — all from deer we stalk, inspect, and butcher ourselves. Availability varies by season and species; get in touch for current stock.
← Back to who we supplyLarder-hung and delivered whole, skin on or off.
Bone-in loin section, ideal for roasting whole.
The whole hind leg, bone-in or boned and rolled.
Cut from the leg, lean and quick to pan-sear.
The prized, most tender cut along the spine.
Whole or diced, best suited to slow cooking.
Bone-in, ideal for braising low and slow.
A smaller, well-worked cut, excellent slow-roasted.
Ready for casseroles, stews, and pies.
Bone-in ribs, good for slow braising or the barbecue.
Fresh venison liver, available while in season.
Coarse or fine ground, for everyday cooking.
Made in-house, plain or seasoned varieties.
Hand-formed patties, ready for the grill.
Pre-cut and portioned for stews and pies.
For stock and broth, sold by the bag.
Species availability and specific cuts change through the season — tell us what you're after and we'll let you know what's in.
Enquire about supply