The backstrap and tenderloin are the most tender cuts on the deer. Clean, lean and delicately flavoured. Perfect for medallions. Order a whole bone in leg to roast for a group or easily separate into denver muscles to treat in the same way as the backstrap. After the muscles are separated you are left with the femur packed with marrow and premium quality trim. The denver leg muscles refer to the topside, knuckle (we call it a mini roast), silverside and rump. They make perfect roast or steak cuts. They have a great texture, no fat and the best flavour of all the cuts. Also great for jerky. Shoulders and shanks are the perfect cut for sticky, warming braises with a rich sauce for pasta or pulled as a light alternative to a burger patty. Meaty venison bones are great for broths or jus and are a super healthy doggy treat. You can even order a whole animal broken down and vac sealed. The heart, liver and kidneys are included free of charge. With the whole animal you can do it all. Be creative and enjoy major savings. The heart, liver and kidneys are included free of charge. It’s important to us that no resource provided by the deer is wasted. These hides are stunning as throws, floor mats or a feature material for any makers. Ask about antler if that also interest you.