A really show-stopping centerpiece perfect for celebratory feasting Read more
Why we love this
Our Parkland Venison Rack makes a really show-stopping centerpiece perfect for celebratory feasting.
All our venison is reared amongst a stunning ancient backdrop. Our herd of venison are wild, roaming the ancient parkland where they eat a totally natural diet of forage, pasture and mast. We hang all of our venison for 12 days to bring out a proper depth of flavour, without the meat becoming overly gamey.
Season to taste, particularly with a sprinkling of sea salt over the fat.
Get a cast-iron pan hot, lay the rack, fat side down into the pan and leave until the fat is golden brown. Seal the long side of lean meat for a minute and then briefly both ends.
Transfer to a hot oven preheated to 200C for approximately eight minutes.
We recommend using a meat thermometer and aiming for 55C.
Allow to rest for 10 minutes at room temperature. Carve down between the bones.
Venison Rack with Sprout tops & a Caramelised Onion Tartlet
This dish is a real celebration of all things autumn; earthy greens, sweet root vegetables and wonderfully rich meat. In a dish, it has all the comforts of a roast but is just that bit extra special.
Raw Milk Cultured Butter 200g
Made with raw milk and cultured to make it kind for your gut.£5.25
Two Fields Olive Oil 1x
Made using a small scale, regenerative approach, in harmony with nature.£15.50
Pure Sea Salt 1x
The purest salt we have found and gives the most amazing depth of flavour to our meat.£4.95
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