Venison Striploin (Backstrap, frozen) 600g
$56
/ 600gm
Chef's call this the premier cut of the Venison, and best served with a caramelized outer layer, and rare to medium-rare inside.
Inspiration: 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.
Provenance: Looking for a sustainable meat? Look no further than free-roaming deer from the Flinders Ranges, South Australia. We predominantly source fallow deer which is highly valued for its tenderness and beef like flavour. The deer is ethically and sustainably harvested by professional wild game harvesters. The management practices in this particular area have been recognised as the gold standard for management of deer in Australia.
Inspiration: 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.
Provenance: Looking for a sustainable meat? Look no further than free-roaming deer from the Flinders Ranges, South Australia. We predominantly source fallow deer which is highly valued for its tenderness and beef like flavour. The deer is ethically and sustainably harvested by professional wild game harvesters. The management practices in this particular area have been recognised as the gold standard for management of deer in Australia.
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