Deer Box is an ideal choice for those seeking high-quality, sustainable venison that’s both convenient and environmentally responsible. Co-founded by Chef Mike Robinson, an expert in ethical sourcing and deer management, Deer Box delivers premium wild venison directly to your doorstep. One of the standout features of Deer Box is its commitment to sustainable values. Sourced from responsibly managed deer populations across Gloucestershire, Oxfordshire, Berkshire, and Hampshire, they ensure that the local ecosystem remains balanced.
Their commitment to sustainability extends to the packaging, which uses recycled cardboard and insulation made from biodegradable wool, which is designed to be reused or composted – perfect for anyone aiming to reduce waste. This thoughtful packaging ensures that every part of your order, down to the insulation, aligns with sustainable values.
Deer Box also excels in quality preservation. The venison is vacuum-sealed and flash-frozen at its peak, locking in flavour and freshness for months; so you can enjoy each cut as if it came fresh from a butcher. This is especially convenient for slow-cooked stews, casseroles, and roasts in the autumn months when game meat shines in hearty dishes.
We’re excited to get to know more about Robinson’s approach to making venison an excellent alternative to factory-farmed meat, offering a healthy, eco-friendly protein option; and got the chance to quiz him on just why it was that Deer Box was founded.
What inspired you and Ben to start Deer Box, and what was your vision for the brand?
Deer Box was born from a desire to get the Great British public eating wild venison, and to help reduce the population of deer to an acceptable level. We saw a premium wild protein that ranks up there with the finest beef.
How does Deer Box ensure the highest standards of sustainability and ethical sourcing for its wild venison offerings?
Deer Box is unique in that we manage wild herds of deer as well as process and sell the venison – allowing us control over every aspect of the process.
What challenges do you face in managing sustainable wild venison sourcing, and how do you overcome them?
We work with private estates and other top quality deer managers to ensure that herds are not over-populated and venison quality is of the highest level. Deer management is never easy, but the better managed the deer are, the higher the quality of the venison and the environment is kept in balance.
Why do you think venison has such untapped potential in British cuisine?
Deer Box can access an almost endless supply of wild venison. Overpopulation of deer in the UK is such that we could double the amount being used at the moment and still not achieve the necessary population to maintain the balance. Deer Box makes wild sustainable venison accessible and teaches the reasons for wild deer management to the public.
What would you recommend to someone new to cooking venison, and what dishes do you feel bring out the best in it?
Don’t overcook it! Very little fat means venison needs a gentle touch. There are great recipes on the Deer Box website, and on Mike’s social media pages. I love slow cooked mince dishes like Chilli and Bolognese, as well as quick cooked steaks and smaller roasts.
Where do you envision Deer Box in the luxury culinary world over the next decade?
Deer Box is growing rapidly, both in our supply to top restaurants as chefs discover its benefits, and in getting the public eating venison at home. Possibly a range of ready meals in the future – we will see!
Deer Box offers a sustainable, accessible way to enjoy the best of British venison, making eco-conscious eating easier – and tastier – than ever. With Mike Robinson’s passion for high-quality, ethically sourced meat guiding the company, Deer Box sets a new standard for those who care about the origin and impact of their food.
