Venison Meat

We manage the deer populations on several estates in the South West and the Midlands, which is where we source our wild venison meat.

The venison meat is aged and butchered in our own venison larder and butchery. We generally have Muntjac, Roe, Fallow and Red Deer venison meat available, however, we only harvest wild venison so we can have a smaller range than we would want at certain times due to seasonal variations.

Venison meat is truly awesome it has only two thirds of the calories of beef and less than half the fat making it a very healthy choice. Anything you can do with beef you can do better with venison.

Venison Prices

We have a choice of Red, Fallow, Roe and Muntjac Deer.

Wildlife conservation sometimes involves grown up decisions and we have to acknowledge that many of our countries large wildlife species need managing.  This sometimes means that as all the apex predators in the UK have become extinct, we must take responsibility to ensure the protection of natural habitat and the environment.  Before any culling or harvesting of any wild animal, we will have undertaken a comprehensive population and environmental impact survey.  This is to determine which species are present, numbers on site and what, if any environmental harm are they creating.

For example, over the last twenty years the UK deer population has been growing between 4% and 8% per year depending on species, it is now possible that there are more deer in England than at any other time in history. This increasing population needs us to control the deer from the woodland we own or manage. It is important that we do this in order to minimise crop damage on neighbouring farms and to reduce damage to forestry and its understory. It also maintains and ensures a healthy and viable sustainable wild population.

Our overriding concern is always that any animal we harvest firstly, have all been carefully selected and has had the highest quality of life, (no intensive farming, no chemicals and a full life in the wild.) and more importantly a stress-free and humane death.

When you visit us at Rudford Farm's, it is quite likely that the person serving you in our butchery will have known the animal for a period of time and indeed will possibly be the person who actually harvested it from the wild, and in being so he or she will be in the best position to answer any questions you have.

Here at our butchery in Derby we are passionate about traceability from field to fork.  This isn’t just about the quality of butchery but also our hygiene standards, our record keeping regarding traceability, staff training, monitoring of equipment and regular proving of competence of our marksmen.

We always endeavour to have a range of venison from four of the six different UK deer species, Muntjac, Roe, Fallow and Red.  We also have Wild Boar and when in season Pheasants and Partridge (either in feather or oven ready for the same price). We are proud to butcher to traditional English Cuts, so loins not American back straps.  Haunches, as opposed to round cuts, as well as all the standard cuts and joints.

We are also happy to butcher to your requirements if you have specific request such as a Full or Half Saddle on the bone, traditional or French Dressed.  If you don't see what you would like please ask us, we are only too pleased to help. We are also happy to take larger orders for supply of a fully butchered half or full carcass, ready vac packed for home freezing and at great prices.

If you are not sure how much or what cut would suit you best, or even how to cook your joint to get the very best from it, take a look on our contact page and speak to one of our team.