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 that does its own slaughtering and processes the whole animal, so you know where your cut comes from.
The story
Who's behind it
Slagerij Wout van de Veen is in Ederveen, on the edge of the Veluwe in Gelderland. Wout van de Veen started here in 1975. His son Wouter now runs the business together with his wife. Wouter is registered as an industry-recognised master butcher, a title few butchers in the Netherlands hold. The business grew to two shops, Ederveen and Renswoude, with forty permanent staff and its own catering service for groups of twenty to a thousand people.
The butcher does its own slaughtering. Since 2020 it has run its own slaughterhouse on the Poelweg in Ederveen, where beef, veal and pork go out every Monday. In season, the game comes in through regular contacts with hunters from the area, so from the Veluwe itself.
Why this game
The game supply is seasonal and follows the hunt. In autumn and winter there's wild boar, red deer and roe deer, cut close to where it comes from. You buy a cut that a local hunter brought in and that is cut to size here.
Then there's the sausage kitchen. They make over 95 percent of their sausages and cured meats themselves, with their own spice blend and as far as possible without E-numbers. That way the trimmings from the game become sausage and terrine. Wouter puts it plainly: you have to make something of everything.
In your kitchen
Game with a clear origin is easy to talk about at the table: which species, from which area and from whom. It's seasonal, so now is the time to order.
Cook each cut according to its nature. Roe loin and venison steak briefly and pink, then let them rest. Leg, shoulder and wild boar stewing meat braised low and slow for a dish that can stay on the menu all winter. Ask about the week's supply, because the hunt decides what's available.
Chef’s tip
Treat the cuts for what they are. Sear roe loin and deer steak briefly, keep it pink, and let it rest. Leg, shoulder and wild boar stewing meat belong in the pan or oven, braised low and slow until it falls from the bone.
How to use it
Ideas for your menu
Wild boar stew
Veluwe wild boar stewing meat, braised low and slow with root vegetables and a dark jus. Runs on the fall menu.
Roe loin pink
Briefly 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.
House-made game sausage
Coarsely ground sausage and prepared meats from their 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
Wild boar stewing meat, Veluwe
Pieces of wild boar to stew, seasonal supply
Sausages and prepared meats from own kitchen
Own spice blend, as much as possible without E-numbers
Prices and availability are in the portal. Become a customer or log in to order.
Taste it in your own kitchen
Book a no-obligation tasting with Niels and taste it for yourself.