VENISON: This is a real biggie. Many people don’t realise that we have six species of wild deer in the UK and at the Harwood we use three of these. All the deer taste different owing to their slightly different habitats and diets and are completely wild. We know the age and provenance of every deer sold at the Harwood because they are all shot by Mike! He personally selects the animal to be culled so as to ensure the prosperity of the herd and to keep the deer numbers on the estates he manages to acceptable levels. Please do not feel bad about eating the venison on offer, as it is healthy, sustainable and humanely culled. The deer species are:MUNTJAC: This is the smallest deer species in the UK and is mainly found in the south. Very widespread since its introduction in the 1900’s, Muntjac are delicious, dense fleshed deer that really taste great. In season all year round. Ours come from Hungerford and Henley.ROE:These are our indiginous deer, that you will have seen feeding on the sides of roads etc. Males are in season in the summer, females in winter. The Roe population is expanding fast and culling is essential. Really soft, delicious venison, it does not need much hanging. Ours comes from Hungerford. FALLOW: These big herd deer were introduced by the Normans in the 10th century and have done very well! In plague numbers, this is the classic Richmond Park deer, and is probably our favourite. Long grain meat that is tender and succulent, this is where our wonderful paves and T bone steaks come from. Mainly culled on estates near Hungerford, a few are also shot in the Chilterns near Henley.Some of the other species we can use in the Winter months. HARE: A much underrated meat that is very populous in the area around The Pot Kiln. We slow cook this wonderful meat to produce our brilliant jugged hare. In some areas hares are rare, but ours are only shot in small numbers where the populations will allow it. Very strong in flavour, not for those with bland palates!RABBIT: A much underused food resource, the wild rabbit is a brilliant ingredient. We shoot ours over stubble fields in the Autumn and Winter to protect farmers crops. All rifle shot ( no broken teeth!) the rabbit is a wonderful sustainable food that has pale delicious flesh. All from Berkshire.WOOD PIGEON: An essential part of the pigeon salad, the humble but noble wood pigeon gets a bad press by being associated with town pigeons. No comparison!!! The Wood Pigeon has dark rich flesh from eating all the farmers hard work. With an estimated 30 million in the UK we need to keep eating them. All shot in Berkshire.Where the country comes to townWalham GroveFulhamLondon SW6 1QPtel: 0207 386 1847admin@harwoodarms.comMake online reservation
VENISON:
This is a real biggie. Many people don’t realise that we have six species of wild deer in the UK and at the Harwood we use
three of these. All the deer taste different owing to their slightly different habitats and diets and are completely wild.
We know the age and provenance of every deer sold at the Harwood because they are all shot by Mike! He personally selects
the animal to be culled so as to ensure the prosperity of the herd and to keep the deer numbers on the estates he manages to
acceptable levels. Please do not feel bad about eating the venison on offer, as it is healthy, sustainable and humanely culled.
The deer species are:
MUNTJAC:
This is the smallest deer species in the UK and is mainly found in the south. Very widespread since its introduction
in the 1900’s, Muntjac are delicious, dense fleshed deer that really taste great. In season all year round.
Ours come from Hungerford and Henley.
ROE:
These are our indiginous deer, that you will have seen feeding on the sides of roads etc. Males are in season in the
summer, females in winter. The Roe population is expanding fast and culling is essential. Really soft, delicious
venison, it does not need much hanging.
Ours comes from Hungerford.
FALLOW:
These big herd deer were introduced by the Normans in the 10th century and have done very well! In plague
numbers, this is the classic Richmond Park deer, and is probably our favourite. Long grain meat that is tender and
succulent, this is where our wonderful paves and T bone steaks come from. Mainly culled on estates near
Hungerford, a few are also shot in the Chilterns near Henley.
Some of the other species we can use in the Winter months.
HARE:
A much underrated meat that is very populous in the area around The Pot Kiln. We slow cook this wonderful meat to produce
our brilliant jugged hare. In some areas hares are rare, but ours are only shot in small numbers where the populations will allow
it. Very strong in flavour, not for those with bland palates!
RABBIT:
A much underused food resource, the wild rabbit is a brilliant ingredient. We shoot ours over stubble fields in the Autumn and
Winter to protect farmers crops. All rifle shot ( no broken teeth!) the rabbit is a wonderful sustainable food that has pale
delicious flesh. All from Berkshire.
WOOD PIGEON:
An essential part of the pigeon salad, the humble but noble wood pigeon gets a bad press by being associated with town
pigeons. No comparison!!! The Wood Pigeon has dark rich flesh from eating all the farmers hard work. With an estimated 30
million in the UK we need to keep eating them. All shot in Berkshire.
Where the country comes to town
Walham Grove
Fulham
London SW6 1QP
tel: 0207 386 1847
admin@harwoodarms.com
Make online reservation
