Venison
Venison

Venison Shanks

From £5.50

Sorry, this product is now out of stock.

Nothing beats a slow-cooked winter warmer, gently bubbling away all day while the flavours intensify. Our venison shanks make the most wonderful ingredient for any slow-cooked feast. Packed full of proper marrow and good-for-you collagen, not only are our venison shanks completely delicious, but they'll give your body a boost too, just when you need it in the coldest months.

Our venison is reared amongst a stunning ancient backdrop, just four miles from Pipers Farm. 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. 

Please be aware the size of the shanks vary.

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

Slow cook our venison shanks to release an amazingly gelatinous, rich flavour.

Best slow cooked for at least 2 hours on a low heat until the meat falls away from the bone.

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