What’s in season: venison, pumpkins and Vacherin

Holkham Venison

We have Holkham Venison in stock, available throughout October, November and in the lead up to Christmas.

Venison is healthy, high in protein and low in fat, and is delicious with berries, juniper and red wine.

Our favourite cut is venison haunch, or why not try our new recipe venison sausages, made with Candi’s beetroot and juniper chutney.

Contact us now for more information or for courier delivery.


We have an astonishing array of beautiful seasonal pumpkins from the end of September through until mid November. They keep very well and look lovely.

Fresh from the pumpkin patch at New Barn Farm, Burnham Overy Staithe so they are as local as you can get.

Pumpkins are so versatile they can be used in numerous ways but why not try this recipe, roast Holkham venison loin with pumpkin and Sichuan salt.



1 small pumpkin
or squash, peeled and seeds removed, then sliced into wedges
8 sage leaves
60ml maple syrup
3 banana shallots, peeled and sliced lengthways
40g butter
600g Holkham venison loin, fat and sinew removed (our butchers will do this for you!)


1. Heat oven to 190C/170C fan/gas 5. Put the pumpkin, sage, maple syrup and shallots in a roasting tin and give it a good mix with your hands, making sure you coat everything in the syrup. Add half the butter and sprinkle with salt, then roast for 45 mins or until the pumpkin is tender.

2. While the vegetables are roasting, heat a frying pan, add a splash of oil and the remaining butter. When foaming, add the venison and sear as quickly as you can. Remove from the heat and set aside. Once the vegetables are soft, lay the loin on top and return the tin to the oven to cook for another 15-20 mins.

3.While the venison is roasting, put the Sichuan peppercorns, salt and rosemary into a pestle and mortar and grind to a coarse seasoning. When the venison is cooked, remove from the oven and rest for 10 mins. While it’s resting, brush with the glaze from the pan and sprinkle over a generous pinch of the seasoning. Serve the carved venison with the pumpkin and shallots.


Vacherin Mont D’or

A vacherin is any of a number of rich, creamy cow’s milk cheeses made in France or Switzerland, typically with between 45 and 50 per cent fat.

All vacherins have slightly different tastes and textures, according to where and by whom they’re made.

Vacherin Fribourgeois is made in the Valais region of Switzerland – it is semi-hard, with a coarse, brown rind and a pale yellow paste with a scattering of holes. It has a rich nutty flavour, a little like Italian fontina. When young, it’s served as a dessert cheese. The older cheese is good for fondue.

Vacherin Mont d’Or and Vacherin du Haut Doubs are essentially the same cheese, but the first is made with pasteurised milk on the Swiss side of the Jura mountains and the second with unpasteurised milk on the French side. They have a soft, pale brown rind, with deep, wave-like indentations and a yielding texture. They are packed in a circular spruce box, which both flavours the cheese and keeps it in shape (it can be very runny when ripe). The flavour is rich, a little sweet, with grassy undertones.

Vacherin d’Abondance and Vacherin des Bauges are two other French vacherin cheeses, and are similarly soft and slightly sweet.

We sell lots of Vacherin during the brief season it’s available – particularly over the Christmas period. So don’t forget to add it to your Christmas order. Talk to us at the deli counter when we start taking orders on November 1st!