Wild Welsh venison haunch, boned, rolled and tied on the block. Deep red, almost fat-free and full of flavour — roast pink and rest well.

Thick-cut loin steaks from our own butchery. Two minutes a side in a screaming pan, then rest with butter and juniper.

Hand-diced venison shoulder, trimmed for casseroles, pies and slow-cooked stews with red wine and root vegetables.

Bone-in venison chops with a neat fat rim, French-trimmed by hand. Grill hard and serve with redcurrant.