Wild Venison Steaks

Indulge in the ultimate experience of luxury with wild venison steaks. Sourced from free-roaming deer, these delectable steaks boast a rich and gamey flavor that is sure to tantalize your taste buds. Each succulent bite is a testament to the sheer quality and elegance of this exquisite meat. Savor the tenderness and melt-in-your-mouth texture as you take a bite into these wild venison steaks, carefully crafted and expertly prepared for the most discerning of palates. Elevate your dining experience and satisfy your craving for opulence with these premium wild venison steaks. Your taste for the finer things in life will surely be satisfied with every bite.

The Finest Wild Venison Steaks. Venison steaks are tender, lean, boneless cuts, they have a similar flavour to lean beef and are quick and easy to cook. Game is wild, natural, free range and if you are looking for something low in fat and cholesterol, game is a delicious and healthy alternative to many other red meats.

Results from research commissioned by the Game-to-Eat campaign, suggest that there are real health benefits to eating game. Venison is high in protein, low in saturated fatty acids and contains higher levels of iron than any other red meat.

Minimum Weight 400g Per Pack

Venison (100%)

ALLERGENS IN BOLD

Suitable for home freezing

Venison Steaks with wild mushroom sauce

Ingredieints

• 25g dried porcini mushrooms
• 3 venison steaks, about 200g each
• 25g butter
• 1 tbsp sunflower oil
• 1 shallot, finely chopped
• 2 tbsp dry sherry
• 1 tbsp balsamic vinegar
• 6 tbsp double cream
• mashed potato, to serve

Method

1. Soak the dried mushroomsin 100ml hot water for 10 minutes until soft, then drain, reserving the liquid, roughly chop and set aside. Season the staeks for 2 minutes on each side for medium rare or longer to your liking. Remove from the pan and keep warm

2. In the same pan, fry the shallot, then add the drasined mushrooms and cook until lightly browned. Splash in the Sherry, then add the pocini liquid, balsamic vinegar and cream, and simmer down to make thick, creamy sauce. Put the steaks and their juicesback in the pan, spoon over the sauce and serve with mash.