The Wild Venison Project
The Wild Venison Project is a not for profit movement for chefs and restaurateurs set up by renowned restaurateur, chef and conservationist Mike Robinson and The Country Food Trust.
Manage and eat more wild deer, thereby protecting young trees and crops and feeding those in need with the healthiest meat there is.
PROJECT LAUNCH
Our Wild Venison Project has now been launched, promoting the use of wild venison in restaurants and donating this sustainable and extremely lean meat to alleviating food poverty. The Wild Venison Project is a not for profit movement for chefs and restaurateurs set up by renowned restaurateur, chef and conservationist Mike Robinson and The Country Food Trust.
Latest news
Our Wild Venison Project has now been launched, promoting the use of wild venison in restaurants and donating this sustainable and extremely lean meat to alleviating food poverty. The Wild Venison Project is a not for profit movement for chefs and restaurateurs set up...
Latest recipes
Venison wrapped in Cabbage leaves with Berry sauce
Serve with the berry sauce and mashed potatoes.
Venison Wellington with Spicy Red Cabbage
Allow to rest before slicing and serving with spiced red cabbage.
Venison provides healthy nutritious food without sacrificing taste.
Being wild, venison is much leaner than beef, and contains less saturated fat. ‘It’s also rich in conjugated linoleic acid, which is thought to support a healthy heart, iron and B vitamins, which help you convert the food you eat into energy, and play a vital role in brain and nervous system function.
