As good as it gets in terms of tender venison! Our venison fillet medallions are cut from the pencil fillet or underside fillet along the deer's saddle muscles. Flash fry them and then deglaze the pan with a little brandy and cream for a classical gamey dish. Its fine and delicate texture means this cut is excellent in venison tartar or slices of carpaccio.
Our venison is sourced from Packington Estate which is ancient parkland. The deer graze pasture and browse the trees in a natural landscape.