Venison loin 500g

Venison loin 500g

SKU# FINVENLOIN

Availability: In stock

£32.45

Whole organic venison loin prepared in the Riverford butchery. The venison equivalent of fillet steak – indulgent and absolutely packed with flavour, yet beautifully lean. This venison loin can be simply seared in a hot pan and then finished in the oven before slicing into sumptuous steaks, or be more adventurous and use to create an impressive venison Wellington or Chateaubriand.

Our organic meat delivery is in insulated packaging to keep cool on your doorstep. Minimum meat order £15 because of this special packaging. Serves 4.

Quick Overview

Whole organic venison loin prepared in the Riverford butchery. The venison equivalent of fillet steak – indulgent and absolutely packed with flavour, yet beautifully lean. This venison loin can be simply seared in a hot pan and then finished in the oven before slicing into sumptuous steaks, or be more adventurous and use to create an impressive venison Wellington or Chateaubriand.


Our organic meat delivery is in insulated packaging to keep cool on your doorstep. Minimum meat order £15 because of this special packaging. Serves 4.

Our venison has a short season - we think that it will be available to buy until about the 24th of November depending on how fast it sells.

Storage

Keep in the fridge below 5˚C. If you’re not going to eat it within a day or two, freeze your meat as soon as possible and always within the use by date. Once frozen, use within a month. Use on the day of defrosting.

Cooking instructions

Preheat the oven to 220˚C. Season the meat. Heat 2 tbsp oil in an ovenproof pan. Fry the loin for 1-2 mins on each side to brown it. Transfer to the oven for 7-8 mins. Remove from the oven. It should feel springy to the touch. Cover with foil and rest for 5-10 mins before slicing. Or use the loin to make a venison Wellington.

About our venison

All our venison comes from small organic herds reared on Westcountry family farms in Looe and Exmoor. They graze a natural diet of clover-rich grass and wild flowers, roaming the land in natural rutting groups. The result is a tender and very healthy meat, with a milder, less gamey flavour than wild venison. Venison is a healthy meat; lower in fat than skinned chicken breast, higher in iron than any other red meat, low in cholesterol and brimming with Omega-3s.