Venison Leg Steak

Venison is a lean tender meat with a subtle but gamey flavour.

The leg steaks come with two steaks and is idea for pan frying or BBQ. It comes in a vacuum tray and is frozen.

IT’S LEAN, DON’T OVER COOK IT

Venison is very low in fat and is best served medium-rare. This equates to an internal
temperature of 57°C/135°F if you’re using a meat thermometer.

DON’T COOK COLD

Bring the meat to room temperature before cooking it.

OIL THE MEAT NOT THE PAN

When grilling, barbecuing or pan-frying steaks, first brush each side of the meat with a little
oil, before searing for one minute each side per cm thickness and then cook to rare.

Take of the heat and rest for 5-10 minutes under foil or in a warm oven. Cooking any more than medium rare will tend to dry out the cut due to its low fat content. Best cooked whole and then sliced.

ROASTING – SALT PLUS HEAT EQUALS CRISPY AND DELICIOUS

When roasting larger cuts, first sear all sides of the meat to seal in the juices.

The roasts should be seared before cooking and then roast at a moderate temperature 15 minutes per 500gm @ 180C then rested for 20-30 minutes after cooking.

KEEP STIR FRY MOVING

Venison stir fry only takes a couple of minutes cooking on a high heat – just remember to
keep the meat moving in the pan or wok to avoid over-cooking.

REST IT

After cooking, let your venison rest, covered, for 5-10 minutes to allow the juices to evenly
disperse.