Open Day 2013

Millbank Venison

Sustainable, Ethical, High Animal Welfare, Low Carbon, Nutritious

Thank you to all 46 of you who turned up at our Annual Open Day last week. The weather stayed dry and was fairly warm for the duration of the event.

The day started out by a taste test between Roe and Fallow Venison haunches cooked to “Sophie’s venison haunch recipe”. Followed by a farm walk round the red and fallow deer out the front of the house, past the red squirrel feeder and grey squirrel trap. We saw the main Fallow herd run past us! Then walked up past the rich and bountiful hedgerows towards the bee hives.

When we returned to the steading we tasted the latest Venison Pate recipe, followed by a sausage making demonstation and tasting. Thanks to our volunteer for giving it a go. Gareth explained the whole processing process in the larder and Butchery.

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We are coming to the end of our fallow venison season. We may not be able to for fill online orders for a couple of weeks after you have placed an order. Please phone or e-mail before ordering to check availability.
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