If you’re looking for the ultimate Sunday roasting joint, this is it.
Our Whole Boned & Rolled Venison Shoulder is carefully prepared by our butchers using the entire front shoulder of the deer before being expertly boned, rolled and hand-tied for even cooking and effortless carving.
Unlike the loin or haunch, the shoulder is a hardworking muscle with slightly more natural fat and connective tissue running through it. Cook it low and slow, and that collagen gently breaks down to create beautifully tender meat packed with rich, deep flavour.
Whether it’s a traditional Sunday roast, Christmas dinner or a family gathering, this is the sort of joint that has everyone asking for seconds.
BEST WAY TO COOK
The shoulder rewards patience.
Remove from the fridge around 30 minutes before cooking and season generously with sea salt, cracked black pepper and fresh herbs.
Roast slowly at around 160°C for approximately 25-30 minutes per 500g, plus an additional 30 minutes, before allowing the joint to rest for at least 20 minutes.
For an even richer result, place the joint on a bed of onions, carrots and celery with garlic, rosemary and a generous splash of red wine. As the venison cooks, the vegetables and wine create the perfect base for a rich homemade gravy.
The result is beautifully tender meat that’s full of flavour and slices effortlessly.
CHOOSE YOUR SIZE
1kg – Serves approximately 3-4 people
1.5kg – Serves approximately 5-6 people
2kg – Serves approximately 7-8 people
WHY WILD VENISON?
Wild venison is one of Britain’s most sustainable meats.
Our venison comes from free-ranging deer managed responsibly across the British countryside. Naturally lean, high in protein and full of flavour, it contains no antibiotics or artificial growth promoters—just genuinely wild meat prepared with care.
Every shoulder is butchered to order, ensuring you receive the freshest possible roasting joint.
STORAGE
• Delivered fresh or frozen and vacuum-packed
• Suitable for home freezing
• Freeze on the day of purchase and store between -18 and -25 degrees celcius.
• Defrost in a refrigerator for 8-12 hours before cooking.
• Once defrosted use within 24 hours.
• Do not refreeze once defrosted
• Keep refrigerated below 4°C
