Venison rump

Venison rump

  • Free range Free range
  • Native breed Native breed
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Wild venison rump, as it says on the tin, is taken from the rump (the top of the leg) of the animal. Our butchers remove the bone before rolling and tying the joint which makes carving a breeze.

A great alternative to beef, vension rump is super tender with a gorgeous gamey flavour.

All of our venison is wild which gives it a deeper gamey taste compared to farmed varieties. The taste even varies by the season as their diet changes from plants, fruit, nuts and acorns in the warmer months to grass and evergreen plants in winter. Seasonal, so you might not see it all the time on the site.

Minimum weight: 900g


All of our meat is cut fresh to order by our butchers.

Everything is available for next day delivery as long as you order by 1.30pm.

All further questions are answered here.

Quick recipe ideas

Generously season and rub with smashed garlic and olive oil. Fill your roasting tray with rough cut carrots, onions and garlic and sit the venison on top. Roast at 180C for 30 minutes. Take the venison out to rest, leaving the veg to continue roasting. Perfect!

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Get your roast on

Pork loin joint, strip sirloin or leg of lamb? All brilliant roasting joints but if you want something a little different you should go for a venison rump roast. Ideal for impressing your friends and family

Rob first took the reins of his own butchers at the tender age of 22, and ever since has been focussed on sourcing locally from farmers who have a proper commitment to animal welfare.

Local tasty produce

Venison rump

Venison rump


There are even more tasty morsels here