Denham Fallow Venison

We are delighted to be able to offer Suffolk Venison products from the Denham Estate situated in the heart of rural Suffolk and home of the world famous Denham Herd of Fallow Deer.

To guarantee total traceability and consistency this prime venison is drawn exclusively from the Denham Herd, meadow grazed with supplementary feed of whole barley, hay and apples, all home grown on the Denham Estate. Denham Venison is selected from young stock under 24 months of age. Meat is hung for 14 days to ensure maximum flavour and tenderness prior to preparation in the Estate’s own specialist venison butchery by its master butchers in accordance with the strictest health and hygiene controls.

The Products

Denham Venison Carpaccio

Carpaccio is taken from the topside of maiden fallow does and put in dry cure for five to six weeks. The critical area is the turning and the meat is inspected and turned twice daily to ensure even impregnation. The meat is tasted weekly from a tasting block and regular pH readings taken. The skill of the curer is paramount during this period. Following the curing period the Carpaccio is slowly air-dried in a controlled atmosphere for a further six weeks prior to hand slicing, layering and vacuum packing. Carpaccio has a shelf life of three months in its unbroken vacuum pack under refrigerated conditions.

Venison Haunch Steaks

Chosen from the best fallow deer these prime lean haunch steaks are hung for 14 days before being cut and prepared for despatch.

Huntsman Sausages

Made from venison and pork in equal quantities these sausages have the flavour and texture of a meaty product.