Fortnum and Mason lists Northern Irish wild venison
Baronscourt Estate in Northern Ireland is to supply Fortnum and
Mason with its award winning wild venison. The company, based near
Omagh in county Tyrone, won the business following its recent
success in the Great Taste Awards 2015 in which it won three-stars
for wild Sika French rack of venison and one-star each for venison
loin and venison sausages.
Baronscourt's rack of venison was the only Northern Ireland product listed by the UK Guild of Fine Food's Top 50 Foods and is odds-on
favourite to lift the Northern Ireland regional golden fork in the
finals to be announced on 7 September.
Baronscourt Estate was commended by the Great Taste judges for its
"buttery" venison rack. The judges were seduced by the "toasty, wild, hay and offal" notes on the palate and the meat's long lasting
flavour. They added that it: "Looks beautifully prepared - it's beenbutchered and 'Frenched' very carefully."
"A really excellent flavour - delicate - not too gamey - soft,
velvety, and tender. Faultless."
"Such a natural, beautiful piece of meat. A pleasure to taste. Cuts beautifully."
"What a wonderful looking cut of venison, deep, rich & medium rare. It eats beautifully and is not over hung, we love the smooth, rich
but delicate flavours."
It's the second year that Baronscourt has featured in the Top 50
Foods.
Baronscourt Estate is the home of Ireland's finest wild venison,
situated in the foothills of the famous Sperrin Mountains in County Tyrone. The herd of Japanese Sika deer were initially introduced
into a deer park in 1751, but since 1920 they have existed wild on
the Estate.
Baronscourt's Sika deer thrive in the forests and woodlands on the
estate's natural and nourishing flora and fauna. Throughout the
year they feed on succulent myrtle bog, ryegrass and tasty saplings which are naturally free of any additives or growth promoters.
Traceability is a key feature of the business. The venison is
prepared in the company's EU approved game handling facility. ]
A Baronscourt wild venison is a sustainable source of meat. Sika is
very lean and succulent meat, having the lowest calories and
cholesterol levels compared to any other red meat products.
Combined with the high levels of protein; venison can be classified as a red meat "super food".
In addition to high quality venison, the estate also produces
oven-ready pheasants and ducks during the season, all of which are
home reared.
Mason with its award winning wild venison. The company, based near
Omagh in county Tyrone, won the business following its recent
success in the Great Taste Awards 2015 in which it won three-stars
for wild Sika French rack of venison and one-star each for venison
loin and venison sausages.
Baronscourt's rack of venison was the only Northern Ireland product listed by the UK Guild of Fine Food's Top 50 Foods and is odds-on
favourite to lift the Northern Ireland regional golden fork in the
finals to be announced on 7 September.
Baronscourt Estate was commended by the Great Taste judges for its
"buttery" venison rack. The judges were seduced by the "toasty, wild, hay and offal" notes on the palate and the meat's long lasting
flavour. They added that it: "Looks beautifully prepared - it's beenbutchered and 'Frenched' very carefully."
"A really excellent flavour - delicate - not too gamey - soft,
velvety, and tender. Faultless."
"Such a natural, beautiful piece of meat. A pleasure to taste. Cuts beautifully."
"What a wonderful looking cut of venison, deep, rich & medium rare. It eats beautifully and is not over hung, we love the smooth, rich
but delicate flavours."
It's the second year that Baronscourt has featured in the Top 50
Foods.
Baronscourt Estate is the home of Ireland's finest wild venison,
situated in the foothills of the famous Sperrin Mountains in County Tyrone. The herd of Japanese Sika deer were initially introduced
into a deer park in 1751, but since 1920 they have existed wild on
the Estate.
Baronscourt's Sika deer thrive in the forests and woodlands on the
estate's natural and nourishing flora and fauna. Throughout the
year they feed on succulent myrtle bog, ryegrass and tasty saplings which are naturally free of any additives or growth promoters.
Traceability is a key feature of the business. The venison is
prepared in the company's EU approved game handling facility. ]
A Baronscourt wild venison is a sustainable source of meat. Sika is
very lean and succulent meat, having the lowest calories and
cholesterol levels compared to any other red meat products.
Combined with the high levels of protein; venison can be classified as a red meat "super food".
In addition to high quality venison, the estate also produces
oven-ready pheasants and ducks during the season, all of which are
home reared.