Known as the premier cut of Venison, it is best served with a caramelised outer layer, and rare to medium-rare inside.
- Gamekeepers Venison Striploin (Backstrap) (1kg)
- Olive Oil / Vegetable Oil Blend
COOKING YOUR GAMEKEEPERS VENISON
Bring the meat to room temperature before cooking (1 hr).
- In a super hot pan with some oil, sear (and it will sizzle) the meat on each side for 2 minutes.
- Finish off in the oven preheated at 180°C for about 5 minutes and rest.
- Season lavishly and serve.