Maker · Game
Slagerij Wout van de Veen: Veluwe game from hunters in the area
When the game season opens, game arrives at Slagerij Wout van de Veen in Ederveen through steady contacts with hunters from the Veluwe. Wild boar, red deer and roe, fresh supply as long as the season runs. A butcher shop that slaughters itself and processes the whole animal, so you know where your cut comes from.
The story
Who's behind it
Slagerij Wout van de Veen sits in Ederveen, at the edge of the Veluwe in Gelderland. Wout van de Veen started here in 1975. Meanwhile, his son Wouter runs the business, together with his wife, and he's registered as an industry-recognized master butcher, a title that few butchers in the Netherlands carry. The business expanded to two locations, Ederveen and Renswoude, with forty permanent staff and an own catering service for groups of twenty to one thousand people.
What makes it relevant for you as a chef: this is a butcher shop that slaughters itself. Since 2020, an own slaughterhouse on Poelweg in Ederveen has been running, where every Monday beef, veal and pork leave the door. The game arrives in season through steady contacts with hunters in the area, so from the Veluwe itself.
What really makes it different
The supply of game is seasonal and follows the hunt, not an import schedule. In autumn and winter there's wild boar, red deer and roe, cut at the place it comes from. You're not buying anonymous deep-frozen loin from a central warehouse, but a cut that a hunter from nearby supplied and that gets cut to size here.
Then there's the sausage kitchen. Over 95 percent of the sausage and prepared meats assortment they make themselves, with their own spice blend and as much as possible without E-numbers. That means the rest from the game doesn't disappear but becomes sausage and terrine. Wouter puts it himself drily: you have to make something of everything.
How to set yourself apart with this
Game on the menu with concrete origin tells itself easily at table. You can say what kind, from which area and from whom, and that it's seasonal work that will soon be gone. That's a reason to order now.
Play the cut according to its nature. Roe loin and deer steak brief and pink, let it rest quietly afterward. Leg, shoulder and wild boar shoulder low and slow for a dish that stays on the winter menu. Ask what the supply is like this week, because supply determines what's available.
“You have to make the most of the whole animal. You have to make something of everything.”
Chef’s tip
Treat the cuts for what they are. Roe loin and deer steak brief and pink searing and let it rest. Leg, shoulder and wild boar shoulder belong in the pan or oven, low and slow braised until it falls from the bone.
How to use it
Ideas for your menu
Wild boar stew
Veluwe wild boar shoulder, braised low and slow with root vegetables and a dark jus. Runs on the fall menu.
Roe loin pink
Brief seared roe loin, pink at the core, with classic game garnish of mushroom and Brussels sprout.
Venison from the bone
Leg or shoulder of red deer, slowly braised until it falls apart. Base for a rich game ragout or pasta filling.
Game sausage from own making
Coarsely spun sausage and prepared meats from the own sausage kitchen, usable on a drinks board or in a terrine.
For your menu
“Veluwe game from Slagerij Wout van de Veen, Ederveen”
Products from Slagerij Wout van de Veen
What we carry from this maker
Sausages and prepared meats from own kitchen
Own spice blend, as much as possible without E-numbers
Prices and availability are in the portal. Not a customer yet? Become a customer or log in to order.
Taste it in your own kitchen
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