Award winning - GOLD in the 2011 Taste of the West Awards (2nd year running).  Venison from wild fallow deer is cured with our blend of roasted spices and port wine.  It is then air-dried and slowly cold-smoked over oak.  It has a deep rich-red colour with a fine texture.  The natural sweet flavour of the venison is enhanced by the tang of the spices and the fruitiness of the port wine.

We finely slice and carefully interleave the venison to make it easy to serve.  Ready to eat, it makes a delicious salad and is robust enough to stand up against strong tasting leaves like rocket or water cress, perhaps with goat cheese or a shaving of Parmesan and a dash of balsamic dressing.  As a canapé try a slice wrapped around a ripe English strawberry – possibly with a glass of Champagne, or even better a fine English sparkling white!

Recipe for Smoked Venison Deli Wrap