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Wild Ayrshire Venison Mince (500g)

This venison mince comes from venison supplied by local Ayrshire stalkers. We hang it on the bone for up to a week and it is then prepared in house by our Master butchers. We use hand-trimmed forequarters to prepare fresh mince every day. In order to promote a wild natural resource and also for its superior delicate taste and texture, we only prepare the finest wild Scottish roe deer; a completely different beast, literally and figuratively, from the farmed red deer that is usually offered.

There is nothing that beef mince can do that venison can’t and given an extra choice around mealtimes, who wouldn’t take it? A leaner option with a different flavour profile to beef or lamb, you can really get creative with venison mince.

£5.99

Wild Ayrshire Venison Mince (500g)

Description

This venison mince comes from venison supplied by local Ayrshire stalkers. We hang it on the bone for up to a week and it is then prepared in house by our Master butchers. We use hand-trimmed forequarters to prepare fresh mince every day. In order to promote a wild natural resource and also for its superior delicate taste and texture, we only prepare the finest wild Scottish roe deer; a completely different beast, literally and figuratively, from the farmed red deer that is usually offered.

There is nothing that beef mince can do that venison can’t and given an extra choice around mealtimes, who wouldn’t take it? A leaner option with a different flavour profile to beef or lamb, you can really get creative with venison mince.

Additional information

Weight0.5 kg
Shelf Life

Minimum of 4 Days on Delivery

Packaging

Carefully packed in a protective atmosphere by our team for freshness.

Cooking Tips

Think of mince not as a separate entity but as the cut of meat that it comes from. Yes because it is broken down it becomes pliable and more tender but that doesn't change the need for educated cooking. Mince from sirloin will cook quickly to make an excellent burger but mince from beef shin will still need long slow cooking to bring out its best side. In the same vein choose the right mince for the job. Use beef mince because it is beef not because it is mince.

To some extent, they can be interchangeable but you would never make a cottage pie with lamb mince or a shepherd's pie with beef. Bolognese though actually suits the soft sweet mince of lamb rather than the more solid aspect of beef. When making a mince dish such as Bolognese do not see it as a quick supper. The best meat sauces are simmered in plenty of water for several hours to make the sauce soft and sensual.

Don't let the rather tarnished reputation of mince put you off. It is a hugely versatile ingredient that is there because it is the best meat for the job not because the butcher had too many offcuts or the mortgage is overdue. Let the recipe and its needs dictate the fat content of the meat; lean and low is not always the way to go. You can use venison mince as an alternative to beef mince but bear in mind that it is very lean and cook accordingly. Venison mince makes an excellent burger; take care not to overcook it. Make Scandi style meatballs or try our recipe for venison stovies.

Pack Size

500g Venison Mince

Servings

3 – 4