Wild Diced Venison

These are cubes of venison cut from the leg and shoulder of the carcass.

Venison is a great and often overlooked meat. It’s much leaner than beef and lamb mince — especially because ours is wild — and has a beautiful rich gamey flavour.

Try making a venison ragù and you won’t look back.

Our venison is shot by countryman Curtis on the Somerset-Devon border. It’s hung in the fur for 5 days before ageing further in our Himalayan salt room.