Welcome to the Fen Farm Venison website
We hope you like it and find it easy to navigate and we would love your feedback to ensure we keep it as user-friendly as possible – we always get infuriated by sites where you cannot find what you want!
We aim to give you as much information About Us as possible – it is important that you understand our background as well as what is happening now.
This is a very exciting time for us, as we hope to increase the mail order side of the business for those that wish to buy venison online and really embrace all the opportunities through social media as well as through our website.
We hope you enjoy the journey.
01 WHY CHOOSE VENISON?
If you enjoy a healthy eating lifestyle then choosing venison makes total sense. Venison has become very popular for the health conscious consumer, as apart from being very tasty it is low in fat and cholesterol and high in protein and iron. So not only is it delicious, it is very healthy too.
02 WHERE TO FIND US
If you are unable to visit our shop in Horbling Fen, near Billingborough you will be able to find us at various shows and local farmers’ markets including, Sleaford, Lincoln, Grantham, Oakham and more. Note that our shop is only open when we are there, so it is best to call in advance, if you are planning to visit us.
03 BUY VENISON ONLINE
We appreciate that not all of our customers are able to visit our shop or one of our farmers’ markets or seasonal shows. We are therefore able to offer a reliable nationwide mail order service for those customers who do not live within our catchment area and wish to buy venison online.
04 OUR CARAVAN PARK
We are privileged to live in this beautiful part of south Lincolnshire and would love to share this with you. So why not visit us with your caravan in tow and stay a few days. Apart from viewing our beautiful red deer you are only 30 minutes from the historical cathedral city of Lincoln.
See what our customers have to say…
The joint we purchased was quite large for our needs so we took your advice and cut off a piece, which we cooked separately as two medallions. These were ‘flash fried’ and tasted delicious.
The main joint was roasted on Christmas Day – we followed your instructions to the letter and the meat was tender, tasty and provided plenty for four people with some left over.
Many thanks for an excellent joint of venison and your good advice. We would recommend you to anyone!
Liz and David Latham – Ely, Cambridgeshire
Fen Farm Venison has been supplying me with the best and most delicious venison for many years now and long may it continue. I only want the finest meat from properly reared and matured animals and can count on the staff from Fen Farm to deliver to their very high standards.
The staff are always happy to help you in every sense of the word and will go out of their way to put your mind at ease and talk to you about any concerns you may have.
So, get to their next farmers’ market or local show and go and say hello to these wonderful people.
Matthew Parnell – Spilsby, Lincolnshire
I just wanted to say a big thank you for arranging delivery of the venison down to Wilburton at very short notice. I was cooking for my in-laws (it went well with a mini cauliflower cheese servings in Le Creuset pots, broccoli and mash with a blackberry jus). All 6 of us scoffed the lot and agreed it was one of the best meals we’ve ever had. “The dog’s back wheels Daddy” as my young son said.
We will definitely return to your stall at Ely and pick up next time. Also I will “spread the word” that you’re there.
Many thanks, absolutely delicious and I always prefer to support businesses like yours rather than chains or supermarkets..
Stephen Thompson – Wilburton, Ely
CHECK OUT THE LATEST NEWS AND RECIPES FROM OUR BLOG
- We often get asked what is the best way to cook venison? Obviously our advice would depend on the cut of venison you are considering cooking. Generally however, we always recommend that you cook your meat rare to medium. This is because there Read MoreImage courtesy of BBC Good Food Gordon Ramsay’s Christmas Masterclass - Venison and Wild Mushroom Wellington As published in BBC Good Food Magazine – December 2009 Serves 6 Prep: a staggered 1 ½ hrs Cook: 1 ¼ hrs not including the mash, carrots Read MoreImage courtesy of BBC Good Food Serves 4 4 slices braising steak 2 tbsp oil 2 oz blackcurrants fresh or frozen, cooked with a little sugar 2 shallots or 1 small onion chopped 4 squares of dark chocolate ¼ pt blackcurrant syrup from Read MoreImage courtesy of Exotic Game 150 ml Madeira 300 ml beef stock 6-7 tbsp redcurrant jelly 1 tbsp olive oil 8 venison sausages 1 kg potatoes 150 ml double cream 150 ml milk 150g butter 1 tbsp mustard 20g Read More