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Explore Our Valentine's Meal Boxes


  1. Rub the venison with the fat, cracked pepper and sea salt.
  2. Preheat a heavy based frying pan until smoking hot then place the steaks into the pan and cook over a high heat for 2 minutes each side. Finish by adding a knob of butter and basting over the steaks.
  3. Leave to rest in a warm place for a few minutes before carving across the grain into thin slices.
  4. Whilst the steaks are resting tip away excess fat from the pan, add the red wine syrup and boil a little, then pass through a strainer and reserve.
  5. Slice the warm pears lengthways into segments and arrange between two plates, portion the venison between the plates and top with fresh watercress salad tossed in classic vinaigrette then drizzle with a little red wine syrup.

See our poached pears in red wine recipe here.


Homemade game chips - find the recipe here.