Trimmed Rack Of Wild Venison
Shelf Life: 5 Days
The trimmed rack of venison saddle is cut from the middle of the beast. This yields some of the richest meat and requires skill to neatly trim so the clean bones remain intact for a rack that’s a real show-stopper. This is a great showcase for our Butchers’ craft and will not disappoint when centre stage on your dining table. NOTE: May Contain Shot
A roasting joint deserving of the top table and a seasonal special not to be missed. Slow roast on a trivet of onion, carrot and celeriac to give the venison aroma and when deglazed with veal stock, to create a rich and fragrant gravy. Serve with bread sauce, buttery mash, roasted root vegetables and redcurrant jelly.
|OUR RECIPE TIPS FOR COOKING YOUR TRIMMED RACK OF WILD VENISON|