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Wild Ayrshire Venison Loin Fillet Medallions (6x 85g)

These boneless loin fillet medallions 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.

Loin fillet cut into small medallions of roughly 85g each cook really quickly for a tender result. The silver skin is removed to prevent it from shrinking in the pan and keep it tender on the palate, A quick and simple way to make a low-fat supper that breaks the monotony of the usual suspects.

These wild venison loin fillets come from tender roe deer and make an absolutely delicious Venison Wellington

£32.99

Wild Ayrshire Venison Loin Fillet Medallions (6x 85g)

Description

These boneless loin fillet medallions 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.

Loin fillet cut into small medallions of roughly 85g each cook really quickly for a tender result. The silver skin is removed to prevent it from shrinking in the pan and keep it tender on the palate, A quick and simple way to make a low-fat supper that breaks the monotony of the usual suspects.

These wild venison loin fillets come from tender roe deer and make an absolutely delicious Venison Wellington

Additional information

Weight0.51 kg
Shelf Life

Minimum of 4 Days on Delivery

Packaging

Carefully Vacuum packed by our team for freshness.

Cooking Tips

Our venison fillet is cut into small medallions for quick and easy pan-frying. 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. Best served slightly pink, at the very most medium-well, these will pan fry for about 1 -2 minutes on either side. Remove the cooked fillets from the pan throw in a few wild mushrooms with a knob of butter and add a dash of cream for a super quick and elegant sauce.

Pack Size

6 x 85g (3oz) Fillet Medallion

Servings

6