H i n d s  &  H a u n c h e s

Wild Venison Produce

Est. 2006

deer stalking West Sussex roe stalking West Sussex fallow stalking West Sussex roe buck tropy West Sussex venison steaks venison burgers venison roasting joint venison casserole venison mince venison recipes venison cooking



There is little difference in taste between wild and farmed venison, although farmed venison is more likely to be younger and perhaps slightly fattier depending upon what is has been farm fed.

Wild venison should be more flavoursome and be very lean meat – wild deer will have had a natural, varied diet of grasses, young leaves, berries etc.

Farmed venison is available all year.

Wild venison is also available almost year round, as the different species have different seasons.


Venison can be substituted for beef in most recipes.

The most popular cuts for roasting are the whole loin or haunch (leg).   Because the meat is so lean it needs careful cooking; quick roasting is ideal.

Shoulder can be roasted but is a slightly tougher cut so requires more cooking time.   Neck and shin should be braised or stewed or made into mince for venison burgers or sausages.


A 4-ounce serving of beef steak has more than 9 grams of total fat, and nearly 4 of those grams are saturated.

Venison contains 3 grams of total fat and only 1 of those grams is saturated.

If you are watching your intake of fat, venison would be the better option.


Beef and venison both contain high amounts of protein and no carbohydrates.

A 4-ounce serving of venison or steak contains about 24 grams of protein.


Beef has more than three times more cholesterol than venison.

A 4-ounce venison serving contains 20 milligrams.  This same serving size of steak contains 76 milligrams


Since venison is lower in fat than beef, it is also lower calories.

Fat accounts for 9 calories per gram.

A 4 oz of porterhouse steak contains about 310 calories, while this same serving size of venison contains only 125 calories.


Venison and beef both have moderate amounts of iron, but venison is slightly higher.   A 4-ounce serving of venison has about 3.3 milligrams of iron, and 4 ounces of top sirloin has 2.1 milligrams.

Venison and beef contain high amounts of various B vitamins – niacin/riboflavin/B6.

All of our produce is fully traceable wild venison sourced from estates within the south of England.

Please understand that our produce is dependent upon deer availability and that there are occasions when we may not hold a full produce range in stock.

Please Contact Us for venison produce availability and sales - thank you.