This loin fillet comes from venison supplied by local Ayrshire stalkers. We hang it on the bone for up to a week and are 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.
The tenderest cut of venison, cut from the loin and fully trimmed of fat and tissue. Excellent when roasted whole, or can be cut into fillets for individual steaks to grill or fry. Lean and quick to cook, this cut is best served on the rare side.