Mince and Stew

Miced and diced/casserole/stewing venison are very versitile cuts. The fallow venison mince is very succulent. We cut the diced from the haunch and shoulder. See our recipes for some ideas on how to cook these versitle cuts.

Diced / Casserole

This is the cut to use for stews and casseroles. It's just as tender as beef, so use the same cooking times.
£14.50 per kg (Typical Pack: 400g)
Pack Size:


Very lean - great for pasta dishes, meatballs or for making terrines and raised pies. Plenty of scope for the inventive cook.
£13.00 per kg (Typical Pack: 400g)
Pack Size: