The venison and wild garlic sausages are a seasonal product. I use locally foraged wild garlic to make a pesto which I then blend together with my wild Dorset venison meat to create this unique and tasty sausage.
Our delicious wild venison comes from cranborne Estate near Wimborne where they freely roam the Dorset countryside. The venison is just seasoned with salt, pepper and red wine the perfect combination. Ideally goes with a Buttery mash or a winter warming casserole. Chipolata Style
A great tasting meat packed with nutrients as well as being succulent and juicy. Pan-fried with butter and oil for the perfect venison steak. These are restaurant quality steaks that top chefs love to cook.
