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Salt Baked Rack of Venison

We love to eat seasonal here at The Organic Butchery and venison allows you the opportunity to do just that - this simple recipe has just four ingredients that, when combined, make a fantastic roast dinner centrepiece.

Salt Baked Rack of Venison

We love to eat seasonal here at The Organic Butchery and venison allows you the opportunity to do just that - this simple recipe has just four ingredients that, when combined, make a fantastic roast dinner centrepiece.

  • Serves: 6
  • Prepare: 15 Minutes
  • Cook: 1 Minute
  • Difficulty: easy

WHO ARE THE ORGANIC BUTCHERY?

Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves. 

WHAT IS ORGANIC VENISON?​

Reared in an ancient parkland, the deer live a wild life, contributing to the maintenance of the park as they roam freely. While they are mainly grass-fed, they also supplement their diet with tree leaves, conkers and apples. Venison is one of the leanest meats you can get – it’s protein-rich and tastes absolutely delicious.

Ingredients

  • whole rack of organic venison 
  • 1.5kg fine salt 
  • 3 organic eggs 
  • 1 tsp. ground black pepper 

Method

  1. Heat the oven to 200°C
  2. Separate the egg yolks and egg whites. Keep the yolks for something else, such as glazing pies. In a large bowl, whisk the egg whites until they’re fluffy but not too stiff. Pour in 2/3 of the salt and mix with the egg whites until you get a wet-sand consistency 
  3. Season the rack of venison all over with pepper
  4. Grab a large tray and scoop in a layer of the salt and egg mixture that’s about 1cm thick. Lay the rack of venison on top of the mixture then cover the rest of the joint with the mix, packing the salt tight to make a sealed parcel
  5. Pour the remaining dry salt on top of the venison. It’ll bake to a golden crust
  6. Place the tray in the middle of the oven and bake for 1.5 hours. Check halfway through to ensure the crust hasn’t caught and scorched. If it has, lower the shelf, turn the tray or cover with a loose sheet of foil
  7. When the cooking time is up, test the meat’s perfectly pink by inserting a meat thermometer into the centre of the muscle. You’re looking for a core temperature of 55°C
  8. Rest the joint for at least 15 minutes before cracking open the crust and carving into individual cutlets to serve
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WHO ARE THE ORGANIC BUTCHERY?

Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves. 

WHAT IS ORGANIC VENISON?​

Reared in an ancient parkland, the deer live a wild life, contributing to the maintenance of the park as they roam freely. While they are mainly grass-fed, they also supplement their diet with tree leaves, conkers and apples. Venison is one of the leanest meats you can get – it’s protein-rich and tastes absolutely delicious.

Frequently asked questions

  • Typically, game meat is the flesh of land mammals or birds, that are hunted for food instead of being raised on a farm. Game meat includes, ‘small birds’ such as quail, ‘winged game’ such as woodcock, grouse or partridge, ‘ground game’ such as rabbit or hare and ‘large game’ such as venison.

  • Most game is only available during the autumn and winter, during the shooting season, this is followed by the ‘closed season’ when shooting is no longer allowed, this is essential for protecting animals when they are breeding and rearing their young. However, some game does not have a ‘closed season’, these game meats include rabbit and pigeon. At Coombe Farm Organic we freeze our game meat, making it available to you the consumer all year round.

  • Game meat is one of the healthiest meats available, it is very low in fat and cholesterol, generally higher in protein, and very lean as wild game are able to walk and roam freely, therefore not storing much fat.