Venison Neck & Shin: The Cuts Built for Slow Cooking

Off-cuts? Not on our watch.

Every deer we process gives us prime cuts like haunch and loin. It also gives us neck and shin, the cuts that get overlooked because they need more time, not because they’re worth less.

We use them anyway. Being present across the whole supply chain, from harvest to finished product, means using the whole animal properly, not just the parts that look good on a plate straight away.

What makes neck and shin different?
🦌 Neck: full of connective tissue and flavour, made for a long braise
🦌 Shin: the classic slow-cook cut, the one that turns rich and buttery-soft after a few hours in the pot

Give them time and they reward you. Rush them and they fight back.

Wild game has a reputation for being tricky to cook. It isn’t, once you know which cut you’re holding. Neck and shin aren’t a shortcut, they’re a technique: brown it, cook it low and slow, and let the cut do the work.

Curry it, casserole it, tagine it. However you cook it, this is comfort food that happens to be lean, wild and properly Scottish.

Ready to try it? Our Diced Venison – Neck & Shin is cut to order at our butchery in Ellon and delivered fresh, no guesswork required.

Ready to start cooking? You’ll find our full range of wild venison cuts – from diced stewing venison to prime steaks – over at www.scottishvenisoncompany.co.uk, delivered straight from Scotland to your door.