| ||||
|
Scottish Venison
PLEASE CHOOSE FROM THE MENU ABOVE THIS IS A FULLY SECURE WEBSITE P & P IS INCLUDED TO UK MAINLAND ADDRESSES. Our venison is harvested by a team of stalkers, from local hills and woodlands in and around the Cowal Peninsular in the county of Argyll. It is all wild and comes from nature, feeding on natural grasses, heathers and herbs. Each venison carcass is numbered giving information on the date of death, location where it was shot, age of the animal (we can tell this from the teeth on the lower jaw) and which member of our team was responsible for bringing it to and preparing it for the Larder. This allows us to have complete traceabibilty of each animal. All carcasses are hung in refrigeration for a period that is dictated by the age of the animal ie the older they are the longer they hang. Some of the older animals hang up to three weeks whilst calves and yearlings hang only a few days. This ensures that our products are consistent In house butchers then process the venison down into packs. Given there is such a close connection with the animals, special pride is taken in the product and it’s presentation. Our forests and hill ground is the natural habitat for the only two species of deer that are native to Britain – the Red deer and the Roe deer. As a general rule the deer spend the daylight hours in the relative safety of the dense cover of the spruce forests and feed out onto the open hills during the hours of darkness. As a result of this behaviour we have to be active at sunrise and sunset and most of our stalking is on the upper edge of the forest where we intercept the deer, either coming out or going into the forest. Given the rugged, steep nature of the land, access is poor and the sport is very physically demanding but very rewarding, better suited to the young and fit!! 
| ||||
|
Venison Fillet, Venison Burgers, Venison Steaks, Venison Sausages, Venison Mince, Venison Casserole, Prime Haunch of Venison | ||||
