The Changing Face of Venison
According to Nigel Sampson of Holme Farmed Venison once a carcass has been broken down and the, so called, premium cuts have been removed – think the loin, saddle and rump – 60% of the carcass remains.
Add to that his observation that sausages, burgers, koftas and mince are all extremely popular by mail order and you start to see that a trend is emerging that restaurant and catering chefs can take advantage of.
“Venison mince is naturally low in fat. It’s typically around 95% lean meat and we are seeing a real surge in popularity,” he told The Chefs’ Forum.
Restaurants have historically looked to the prime cuts for their menus but what the public are signalling is that lesser cuts prepared in familiar ways are proving to be really popular. But this is really no surprise.
Venison meat is healthy, wild, sustainable and available. Eating it helps the countryside and as more more restaurants serve it so the price will come down further.
Having a venison burger or a venison sausage on the menu can be a way of bridging the gap for customers who are unfamiliar with how good venison meat can be. And by using the mince to make other dishes – like a venison Bolognese – you can add value to a dish that is not generally considered to be expensive.
For more information, and to order venison and other game please visit www.hfv.co.uk