Quite rightly, the fillet is deemed the prize cut on any carcass. With just two small fillets per deer carcass, nestled underneath the venison loin muscle, they are far from a hard worker. This means the muscle is fine-grained and is by far the softest, most tender cut of venison on offer. Pencil fillets are a small cut around the thickness of a thumb and are a great way to introduce yourself to venison, with their cooking being fuss-free, very quick and tasting wonderful cooked rare all the way to medium depending, on your personal preference. For a fantastic presentation, we recommend cooking venison pencil fillets as a whole piece then carving into 4 or 5 slices per portion once rested.
Our venison is sourced from Packington Estate which is ancient parkland. The deer graze pasture and browse the trees in a natural landscape and are not given any supplemental grains.