Hand Crafted venison

recipes...

Game/Venison steak

Any Specie

Normally portioned cuts from leg muscles or loin.
Best cooked between rare and medium.

Cooking time: Depends on thickness of cut

Download Recipe

Instructions

  • Remove cuts of meat from sealed bag and leave to rest for few minutes.
  • Baste each cut with olive oil.
  • Place meat in either a very hot pan or if on open fire on a grid over very hot coals.
  • Seal both sides to retain juices.
  • Preferably don’t pierce meat with fork when turning.
  • Lightly season.
  • Remove from pan.
  • Rest for 5 minutes before serving.
  • Add a sauce of your choice if required