Fair Game Wild Venison - Frozen ethically sourced venison knuckle rump from the Northern Rivers of NSW.

Freeze for up to 12 months. Once defrosted eat within 4 days. Our products are vacuum sealed to ensure maximum shelf life.

Photo and Recipe Credits

https://www.bbcgoodfood.com/recipes/collection/venison-recipes

https://www.cervena.com/denuded-knuckle/

Our denver leg muscles include the topside, knuckle (we call it a mini-roast) and rump. They make perfect roast or steak cuts, and can be used for carpaccio or tartare and even turned into jerky. They have a great texture, no fat and the best flavour of all the cuts. Try something like this.. Sear then roast these muscles whole, or cut into steaks for the BBQ. Venison doesn’t need much cooking – After a 2 minute sear on all sides, a 400g piece of leg may only need 4 – 5 minutes in a 190 degree oven. Rest the cooked venison loosely covered with foil for at least 5 minutes. If it has cooled down too much, flash it back in the hot oven for 20-30 seconds before serving. Slice against the grain to reveal perfectly blushing, medium-rare slices of juicy meat.

Less waste, more (delicious) food ethically sourced wild venison who are improving outcomes for the environment and landowners.

Making informed food choices is more important now than ever. Wild venison has almost no saturated fat, is high in protein, B vitamins thiamine, riboflavin, niacin and vitamin B-12 which aid brain and nervous system function, help turn food into energy and keep your skin and hair healthy. It is high in zinc (for your immune system), iron (for forming red blood cells) and phosphorus (for kidney function and creating strong bones). Not to mention, it tastes bloody good too.