Venison Striploin

Known as the premier cut of Venison, it is best served with a caramelised outer layer, and rare to medium-rare inside.

INGREDIENTS

• Gamekeepers Venison Striploin (Backstrap) (1kg)
• Olive Oil / Vegetable Oil Blend

COOKING YOUR GAMEKEEPERS VENISON

1. Bring the meat to room temperature before cooking (1 hr). 

2. In a super hot pan with some oil, sear (and it will sizzle) the meat on each side for 2 minutes. 
3. Finish off in the oven preheated at 180°C for about 5 minutes and rest. 
4. Season lavishly and serve.

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Venison Striploin

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