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Source Venison Faggots x 2


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Louis (our butcher) makes these carefully, by hand in small batches using the best ingredients. This week we’re using offal from the Venison as well as some minced Venison shoulder, free range pork and a perfect balance of seasoning. Packed in pairs these seasonal treats are perfect with cabbage and mash. Simply brown them in a pan then finish them in the oven on 180ºc for 20 mins.

Ingredients. Minced Venison shoulder, Venison liver and heart, pork mince, bacon, (sulphites), pork offal, salt, pepper, mace, marjoram, thyme, bay, garlic salt, juniper and rusk.

Allergens shown in bold.

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