Organic Venison medallions
Tender, succulent and lean, these loin medallions are a fantastic cut – the venison equivalent of fillet steak.
Organic venison loin medallions, reared on West Country farms and prepared in the Riverford butchery. Tender, succulent and lean, this is a fantastic cut – the venison equivalent of fillet steak. The medallions will cook in minutes, and are best treated simply so the quality shines through; just fry or grill until blushing.
Approximately 2 venison loin medallions per pack.
Delivered in insulated packaging to keep cool on your doorstep. Minimum meat order is just £15 to cover the cost of the packaging.
On flavour, health, welfare and sustainability grounds, eating venison can't be beat
How to prepare
Oil and season the medallions. Heat a frying or griddle pan until smoking hot. Fry the medallions for 1-2 mins each side, depending how rare you like them. Let them rest somewhere warm for 5 mins before serving.
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.
Sometimes you may notice that your venison looks a little brown. Don’t worry – this is perfectly natural and safe! Red meat contains a protein called myoglobin, which goes brown when it meets oxygen. Venison contains more myoglobin than beef, so it goes brown much faster. It doesn’t mean that the meat isn’t fresh, or affect its flavour at all.