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Wild Ayrshire Venison Haunch Steaks (170g x2)

These boneless haunch steaks come from venison supplied by local Ayrshire stalkers. We hang it on the bone for up to a week and it is then prepared in house by our Master butchers. In order to promote a wild natural resource and also for its superior delicate taste and texture, we only prepare the finest wild Scottish roe deer; a completely different beast, literally and figuratively, from the farmed red deer that is usually offered.

Venison steaks are the perfect cut for grilling or frying and are a healthy sustainable alternative to beef. Exceptionally lean meat, venison needs very little cooking and is best slightly underdone. Not as strong as you may think, it really is worth giving a go.

£10.99

Wild Ayrshire Venison Haunch Steaks (170g x2)

Description

These boneless haunch steaks come from venison supplied by local Ayrshire stalkers. We hang it on the bone for up to a week and it is then prepared in house by our Master butchers. In order to promote a wild natural resource and also for its superior delicate taste and texture, we only prepare the finest wild Scottish roe deer; a completely different beast, literally and figuratively, from the farmed red deer that is usually offered.

Venison steaks are the perfect cut for grilling or frying and are a healthy sustainable alternative to beef. Exceptionally lean meat, venison needs very little cooking and is best slightly underdone. Not as strong as you may think, it really is worth giving a go.

Additional information

Weight0.34 kg
Shelf Life

Minimum of 4 Days on Delivery

Packaging

Carefully Vacuum packed by our team for freshness.

Cooking Tips

Venison is cooked much the same as beef but needs careful handling as it has far less fat to keep it moist. Venison haunch steak is best cooked either medium rare (slightly pink) or medium-well (no pink but moist) The best way to cook venison steak is by direct heat; either pan-fry or grill-pan. Non-stick is the enemy of meat; cast iron its friend.

Always bring venison steak to room temperature before cooking. Oil the meat and not the pan; just rub a little oil over the surface and season with freshly ground black pepper. Salt the pan and not the meat; throw a pinch of flaked sea salt into the pan before the meat. Make sure the pan is searingly hot; holding a hand flat above the surface is the best gauge. Don't overcrowd the pan; give the steaks a good few inches room. Cook separately if need be.

Although times can vary according to thickness the following is a fairly accurate gauge for an average 1-inch thick venison steak
Medium rare – 3 minutes on each side
Medium well – 3.5 minutes each side

After cooking a venison steak needs its rest; let it sit for at least five minutes before serving and you won't need a steak knife. In fact, you should never need a steak knife; they were invented to disguise mediocre badly cooked steak.

Pack Size

2 x 170g (6oz) Haunch Steak

Servings

2