Diced
Diced
Diced

Diced Venison

From £4.00

Our slow-grown venison is reared on an ancient parkland estate, just four miles from Pipers Farm. Grown in the most natural environment our wild parkland venison eat a healthy diet of forage, pasture and mast. We hang all of our venison for 12 days to add a rounded depth of flavour, without the meat becoming overly gamey. 

Perfect for all manner of winter warmers, our diced venison is so delicious gently bubbling away as part of a comforting casserole, makes a satisfying stew, or try it in a lean omega-packed curry. 

Your meat will arrive frozen.

When your meat arrives simply pop it into your freezer.
When you have chosen what you would like to eat, drop your items, still in their individual packaging into cool water and wait for 15 minutes until they are fully thawed. Once fully thawed remove the packaging and get cooking.

You can also gently thaw any items by leaving them in the fridge or at room temperature.

For more information about how to store Pipers Farm click here

Sustainable

We farm in harmony with nature, using regenerative farming techniques to nurture our countryside. By supporting us you are helping us to sustain 25 small-scale farming families.

Our Mission

Speedy Delivery

We offer speedy next day delivery in our 100% recyclable packaging. There is a minimum order value of £30 for all orders. We deliver to the whole of the UK, including the Scottish Highlands and Channel Islands.

Delivery Information

Unrivalled Quality

We have received the countries highest accolades including; BBC 4 Food & Farming Best Producer, The Telegraph's Best Butcher, The Independent's Best Meat Box, Great Taste Top 50 Best Food Products.

Quality

Notes from the kitchen

In a bowl place a handful of plain flour, lightly season the flour with salt and pepper and toss the diced venison through the flour.

Add a splash of oil to a cast iron pan and place on a medium-high heat.

Add the diced venison to the pan and carefully brown.

To the pan add a few halved shallots, some garden herbs, a couple of cloves of garlic, a glass of red wine and 500ml of beef broth.

Place in the oven set to 150C and cook with the lid on for 2-3 hours.