These are some of the questions which we are frequently asked.
If you have any other queries please email or telephone us, we’re only too pleased to help!
1) How much notice do we need for your order?
For most of the year we can turn around orders with just a few days’ notice (48 hours), athough more is welcome. You have the best choice at the beginning of the week, and if you want a last-minute order at the end of the week, choice may be more limited.
But please note that in November and December, we are fantastically busy, and although we always do our best to fulfil late orders, we need three weeks’ notice to be quite sure of being able to complete your order. We can’t produce more properly hung venison out of thin air! However, please don’t hesitate to phone and check availability, as often we find we can manage a last minute order – it just depends on what cuts have already been ordered for that week.
2) Reduce (or eliminate) your carriage charge
If you can make up a large order, over £100.00, carriage is free. So how about making up an order with friends, either to share the carriage charge or even make it up to the carriage free rate?
3) Very small orders
Please phone to discuss very small orders
4) How much should I order? Portion sizes
It is difficult to give firm advice, because people’s ideas of ‘enough’ varies so much.
It depends on the number of courses in the meal, the style of meal, the age of the diners, and whether or not you want second helpings or left-overs.
Venison is leaner, denser and more filling than beef, so most people are satisfied with about three-quarters the amount of venison, e.g. if you had 225g (8oz) beef for a main course, you would have 180g (6oz) venison.
For light dishes and starters, use about 100g (3 ½ oz) per person. Cured and smoked venison is so intensely flavoured that 25g (1oz) is usually enough for a starter.
For medium-sized boneless joints, allow 225-350g (8-12oz) to provide second helpings. Oddly, boneless roasts for very large numbers (weddings, banquets, large dinners) can be reduced to 150g (5oz). For venison joints on the bone, allow 350 – 450g (12 oz – 1lb) per person, to allow for second helpings, since a roasting joint is one of those things that lends itself to generosity.
5) How is my venison delivered?
Your venison is cut fresh to order, then vacuum packed and parcelled up for you with bubble wrap and ice gel packs which will keep your meat chilled for up to 48 hours.
Our courier is APC who offer a guaranteed next day delivery service for which we charge £10. We can put your order on a before 12 delivery for an extra £2. These carriage costs are pretty much industry standard for small businesses like ours who are shipping a perishable product.
Our parcels no longer need a signature on delivery so we can arrange for your parcel to be left in a safe place if you weren’t able to be at home. We would advise that you don’t leave your order for too long before putting it in the fridge.
Please give us your preferred delivery date with your order, though if you are able to take it on another date it is useful to know this.
PLEASE NOTE THE FOLLOWING;
DELIVERIES ARE MADE FROM TUESDAY TO FRIDAY, SO IF YOU NEED YOUR VENISON FOR THE WEEKEND MAKE SURE YOU TAKE DELIVERY ON OR BEFORE FRIDAY.
WE NEED AT LEAST TWO DAYS NOTICE FOR MOST ORDERS, SO ORDERS PLACED AT THE WEEKEND, THE EARLIEST DISPATCH WILL BE A WEDNESDAY.
ORDERS PLACED ON A MONDAY WILL BE DISPATCHED ON A THURSDAY AND ORDERS PLACED LATER IN THE WEEK WILL BE DISPATCHED THE FOLLOWING WEEK.
WE CAN SOMETIMES TURN AROUND ORDERS FASTER THAN THIS, SO IF YOU NEED YOUR VENISON IN A HURRY, PLEASE GIVE US A CALL ON 01738 561523.
IF YOU PLACE YOUR ORDER WELL IN ADVANCE YOU WILL HAVE THE CHOICE OF DELIVERY DATE.
6) Sending venison as presents
What better gift could there be than some Seriously Good Venison?
We would be delighted to assist with your present-giving and to offer advice, whether it be a family member, friend or colleague.
To help the whole process along please take note of the following;
We will need their postcode, address & phone number.
We would advise letting them know to expect a parcel as it will need to be refigerated upon receipt.
We will not put an invoice in with the venison if it sent as a gift, just the hints and tips sheets and a card with your message if you would like one. Please add any message to the notes section at checkout.
You can pay by Credit card, Debit card or Switch/Maestro.
Sadly we cannot accept payment by Electron, Diners, or American Express.
You can also post your order along with a cheque made payable to ‘Seriously Good Venison’ if you prefer. NB. Because all of our venison is cut freshly for you to order, we won’t know the exact weight and cost of your order until it is ready to be despatched. Therefore if sending a cheque, please don’t fill it in. Send an open, crossed cheque endorsed with an upper limit, e.g. ‘not more than £160‘. We will then fill in the correct amount.
Our high proportion of repeat customers speaks for itself, but should there be any problem with your order, we are here to help, and if necessary offer a full refund or replacement – our personal satisfaction is to have contented customers.
Would all customers please note that the total amount in £GBP when you place your order will differ slightly from the final amount on the invoice you recieve with your venison order. This is because everything is cut and packed to order and, although we do strive to keep as close to your required weight as possible, the weight and, therefore, the cost may be slightly higher or lower.
8) The cuts of venison – tailor made to suit YOU
Most companies selling meat offer set weights and cuts, offering little choice.
Here at Seriously Good Venison we not only offer a particularly wide range of cuts to suit all occasions, but we are happy to cut any size you want. Joints come on and off the bone, ranging from small joints for two to a huge saddle or haunch for a feast, as well as casseroles, a wide variety of steaks, chops, fillets, mince, and liver, all cut and packaged the way you want.
As well as cuts of meat, there is our Seriously Good range of sausages, pies, olives, Veniburgers (TM), ready marinated venison, smoked venison and Nichola Fletcher’s unique carpaccio.
Because of the impossibility of making our uniquely flexible system fit a computer programme, we have offered a fairly wide range of sizes on our ordering page but we are happy to cut you a different size, so if you don’t see the size you like please telephone, write, or email us and we will happily fulfil your request.
9) What happens if things go wrong?
Even in the best run outfits, things very occasionally go wrong, or delays happen outwith our control, but we make it our business is to sort out the problem for you, and if necessary we will offer a replacement order or a full refund.
10) Venison: vital statistics
Venison is a remarkable lean meat. At 1.6% fat, it is leaner than skinless chicken and has less than half the cholesterol too. Venison is a good source of essential Omega 3 fatty acids (good for the brain!), protein, and B vitamins.* And of course it has a marvellous flavour. Because it is so lean, venison shrinks less during cooking and is quite a filling meat so usually smaller portions will satisfy, which helps the budget! Because our Seriously Good Venison is already tender and well flavoured, marinating is not necessary, but those who like the extra richness can of course marinate theirs.
Many people are not aware that young farmed venison is such a low fat meat. As the chart below shows, it is even leaner than chicken. When people are advised to reduce the fat content in their diet chicken and fish are usually the alternatives suggested. Others are unhappy about the intensification and use of drugs such as antibiotics in chicken production. Some people simply do not enjoy eating fish. They therefore find it difficult to keep to their new diet.
To discover that there is an alternative low fat red meat is a relevation to many.
*Additional vitamins and nutrients that can be found in venison include;
Vitamins B1, B2, B3, B5, B6, B12, Vitamin D, Vitamin E, Zinc, Magnesium, Manganese, Potassium, Omega3 fatty acids (the same as you find in oily fish) and Amino acids.
Sources “Ultimate Venison Cookery – Nichola Fletcher” after McCance & Widdowson (1995)
” The Composition of Food: Meat, Poultry and Game”. PUFA and P:S ratios: Rosemund/ADAS research in partnership with FSA (in print) 2009.
Samples were from young farmed deer.
11) What is the difference between farmed and wild venison?
Wild venison may sometimes be marvellous, but all too often has come from old tougher animals, or those stressed due to lack of feed, or the carcase may be badly damaged from shooting at a great distance. The larger game trade cannot cope with specialised hanging, so sometimes theremay be very little flavour, sometimes a musty bitter taste. This lack of consistency in flavour and texture often makes it difficult for the consumer to cook wild venison successfully.
Seriously Good Venison offer the finest possible venison, home reared in extensive pastures. Winter feed is local hay, potatoes and carrots, and no growth promoters or unnecessary drugs are given. Only animals under 27 months are used for venison, and they are all on-farm slaughtered, under conditions approved by the Quality Assured Farmed Venison Scheme
Seriously Good’s venison has been hung in the traditional way, not gralloched on the hill but brought immediately to our state of the art processing facility just outside Cupar in Fife, dressed and vet inspected before being transported in a refrigerated vehicle to our butchery in Perth. There it is hung for between 10-14 days for excellent flavour and tenderness. It has more iron and protein and less fat and water than beef, lamb and chicken. An extensive range of cuts are available, as well as Vikki’s special oven ready recipe products. Full cooking instructions are given for each product. They are available from Farmers Markets throughout Fife, Perth and Edinburgh, various Farm Shops in the area or by overnight delivery Tuesday to Friday.