Christmas Venison
This Christmas, enjoy wild Norfolk venison. fresh from our forests and fields and delivered straight to your door.
Sustainably sourced and expertly prepared, it’s the perfect addition to your festive table.
Select Your Delivery Date at Checkout. Discuss Your Requirements with us on 01508 550633.
Award-Winning British Venison this Christmas.
We supply the finest wild venison from the forests and fields of Norfolk, prepared fresh and delivered direct to your door. Whether you’re planning a show-stopping festive feast with premium roasting joints, tender loins, haunch steaks or handcrafted venison sausages, you can buy your Christmas wild venison online with complete confidence.
Trusted by chefs and home cooks nationwide, we offer next-day delivery across the UK, free delivery on orders over £75, and a level of care that brings the very best wild venison to your Christmas table.
WILD VENISON CHRISTMAS LOIN SPECIAL
Indulge in a delicious alternative to turkey.
Our loin of three species of Wild Venison wrapped in British streaky bacon.
The perfect centrepiece to your Christmas dining table.
Christmas Venison Hamper
Our festive hamper with 5kg of the finest cuts of Wild Venison.
A tasty selection of roasting joints, steaks, tenderloin, loin, diced and mince venison.
Fresh, wild, delicious – delivered to your door.
Christmas Venison Sausages
Shop our selection of Wild Venison sausages, perfect for Christmas.
This includes our delicious cranberry and port festive specials, new for Christmas 2025.
Celebrate the holiday season with these sensational flavours that will leave a lasting impression on your guests.
Our Complete Range Of Christmas Venison Meats
Discover our complete range of Christmas venison. A collection of premium, ethically sourced cuts that bring exceptional flavour to your festive table. From handcrafted venison sausages and rich, perfectly seasoned sausage meat to delicately smoked venison, every product is prepared with care in Norfolk using wild, sustainable deer.
For show-stopping centrepieces, choose our special Christmas loin or melt-in-the-mouth tenderloin, expertly trimmed for effortless roasting. Whether you’re planning a traditional feast or creating something a little different this year, our wild venison range offers everything you need for a memorable, naturally delicious Christmas.
Delivered fresh, direct to your door. Christmas cooking starts here.
"As good as any Chateaubriand, any fillet, any T bone I have ever had"
Welcome to Wild Venison — home of Bluebell Woods Wild Venison and award‑winning British game. This Christmas, elevate your feast with fresh, sustainably sourced wild venison from the forests and fields of Norfolk, expertly prepared by our own butchers and delivered direct to your door. From premium roasting joints to handcrafted sausages, we supply Christmas venison that’s rich in flavour, naturally lean and unmistakably British. Trusted by chefs, restaurants and home cooks nationwide — including Marco Pierre White’s Rudloe Arms — our Christmas venison meat is supplied fresh, not frozen, so you can cook with confidence and enjoy the true taste of the wild.
Why Choose Wild Venison For Christmas?
If you love festive food that feels special, christmas wild venison is a perfect centrepiece. It’s ethical, full of character, and offers a refined, seasonal flavour that pairs beautifully with winter herbs, berries and citrus.
Ethical Sourcing and Sustainability
Our venison is 100% British, responsibly harvested from free‑roaming deer that live naturally in the countryside. Choosing wild venison for Christmas supports responsible deer management, helping to protect young trees, woodlands and biodiversity across the UK. We operate with full traceability, working closely with professional stalkers and our own skilled butchers to ensure humane handling and careful preparation.
- Sustainably sourced from the Norfolk landscape
- Free‑roaming deer on a natural diet of leaves and grasses
- Expertly prepared and supplied fresh for optimal quality
- Responsible management that benefits habitats and wildlife
By opting for wild venison, you’re making an environmentally conscious choice that respects the land and enhances the health of our natural environment.
Distinctive Flavour and Nutritional Profile
Wild venison offers a deep, elegant flavour that reflects the landscape itself — subtly sweet, clean, and beautifully balanced with winter aromatics. It’s naturally lean, high in protein, and rich in iron, zinc and B vitamins, making it one of the healthiest and most sustainable meats available in the UK. Because we supply our cuts fresh, not frozen, you’ll enjoy tender texture and exceptional juiciness. Pair your christmas venison meat with juniper, rosemary, thyme, orange zest and redcurrant for festive harmony that’s both refined and comforting.
Choosing Your Christmas Venison Cuts
From show‑stopping roasts to effortless mid‑week suppers, we offer the right cut for every festive plan. Here’s how to select christmas venison you’ll be proud to serve.
Roasting Cuts: Saddle, Loin, and Haunch
- Saddle: The ultimate centrepiece. A whole or boned saddle delivers uniform cooking, silky tenderness and impressive presentation. Roast gently and baste with butter, garlic and herbs.
- Loin: Delicate, supremely tender and perfect for quick roasting or sear‑roasting. Serve blushing pink with a juniper and port sauce for refined flavour.
- Haunch: A classic festive joint with deeper character. Roast on the bone for succulence, or choose boned haunch for easy carving. Ideal with rosemary, bay and cranberry.
These cuts yield beautiful slices and pair wonderfully with roast roots, buttered greens and rich gravies — a timeless approach to christmas wild venison that brings warmth to every table.
Slow-Cook and Quick-Cook Options: Shoulder, Shank, and Medallions
- Shoulder: Best for slow braising. Long, gentle cooking unlocks silky textures and robust flavour. Add winter vegetables, red wine and herbs for a comforting festive casserole.
- Shank: Collagen‑rich and luxurious when cooked low and slow. Braise until spoon‑tender, then finish with gremolata or horseradish cream to brighten the dish.
- Medallions: Speedy and elegant for smaller gatherings. Pan‑sear to medium‑rare and serve with buttered sprouts, pancetta and a sharp berry sauce.
Whether you’re planning a leisurely braise or a swift celebration supper, these cuts make wild venison for Christmas versatile, rewarding and easy to cook.
How to Cook Christmas Wild Venison
Venison excels with simple, confident techniques. Keep it tender, well‑seasoned and rested, and let the flavour of the countryside speak for itself.
Preparation, Marinades, and Resting
- Trim and pat dry: Remove excess surface moisture for better browning.
- Season early: Salt 30–60 minutes before cooking to enhance flavour.
- Marinade (optional): Try juniper, rosemary, thyme, garlic, orange zest, cracked pepper and a splash of port. 2–6 hours is ideal; avoid overpowering the meat.
- Bring to room temperature: 30–45 minutes before cooking ensures even doneness.
- Rest well: Rest roasts for 10–15 minutes; steaks and medallions for 5–8 minutes. Resting helps juices redistribute for succulent results.
Keep marinades balanced and avoid excessive acidity, which can tighten lean meat.
Cooking Methods, Doneness, and Temperature Control
- Sear‑roast: Sear in a hot pan, then finish in the oven for even cooking and a caramelised crust.
- Reverse sear: Roast at a gentle heat first, then sear to finish — superb for large joints like saddle or haunch.
- Braise: Low and slow with aromatics for shoulder and shank; the result is spoon‑tender, deeply flavoured meat.
Recommended internal temperatures (use a digital thermometer):
- Loin, saddle, medallions: 58–60°C for medium‑rare; 62–65°C for medium
- Haunch roast: 60–63°C for medium‑rare to medium
- Mince and sausages: cook through to 75°C
- Braises: cook until tender; temperature is less important than texture
Control oven heat (typically 160–190°C for roasts), baste with butter or dripping, and allow time to rest. Finish with a pan sauce: deglaze with port or red wine, add stock and a spoon of redcurrant jelly for festive shine.
Ordering From Wild Venison For The Holidays
Plan ahead for a seamless celebration. We prepare and dispatch fresh cuts daily so your christmas venison arrives ready to cook.
Seasonality, Availability, and Freshness
Winter is prime time for christmas venison meat, and we ensure excellent availability across popular cuts throughout the season. Our venison is sustainably harvested from Norfolk’s forests and fields, with full traceability from stalk to butcher. Every order is prepared fresh, not frozen, by our own team to ensure peak flavour and texture. We’re proud suppliers to Marco Pierre White’s Rudloe Arms, and trusted by chefs and discerning home cooks across the country — so you can buy with confidence and enjoy the very best of British wild food at Christmas.
Delivery, Storage, and Planning Ahead
- Next‑day UK delivery: Order from anywhere in the UK and receive your christmas wild venison the next day.
- Free delivery: Available on orders over £75.
- Collection: Customer collection is welcome at local farmers’ markets.
Storage and prep:
- On arrival: Refrigerate at 0–4°C. Keep joints wrapped until needed.
- Shelf life: Steaks and medallions are best within 2–3 days; larger roasts 3–5 days.
- Freezing: While we supply fresh for optimal quality, you can freeze on arrival. Defrost slowly in the fridge for 24–48 hours.
- Festive planning: Book early for peak dates. Choose delivery 1–2 days before cooking to allow for seasoning, marinating and resting.
Ready to celebrate? Order your christmas venison today and experience the taste of the wild — natural, sustainable and unmistakably British.