Venison

Venison Loin Steak

Taken from the saddle this is the most refined steak venison has to offer. With a delicate yet herbally flavour, you can really taste the amazing varied diet wild deer eat from wild berries through to the leaves of our ancient woodland.

Carefully trimmed down to produce delicate steaks, this tender and lean meat is an absolutely wonderful alternative to beef steaks and a superbly healthy meat.

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Cooking & storage

Storage

Your meat arrives frozen and vacuum-sealed. Keep it in the freezer at -18°C or below until you need it.

Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.

Defrosting

Best: leave it in its vacuum pack on a plate on the bottom shelf of the fridge. Steaks and small packs take about 12 hours; joints can take 24 hours or more.

Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.

Never defrost meat at room temperature.

Cooking

Heat a thick bottomed skillet over high heat and add a bit of olive oil.

Season the venison loin steak with sea salt and black pepper.

Place the steak in the hot skillet. Cook for about 3-4 minutes on each side for a medium-rare finish.

Once cooked, let the steak rest for a good few minutes before slicing across the grain to serve.

Resting will ensure your venison loin steak is tender and retains its juices.