Venison Eye Fillet (Tenderloin, frozen) 800gm

Venison (deer) eye fillet or also know as tenderloin is the most tender cut available, with a buttery smooth texture. It is a very versatile, easy to prepare cut that can be roasted whole, sliced into medallions, or finely minced for tartare.

Inspiration: The tenderloin is best prepared when cooked quickly over high heats. We recommend serving it medium-rare due to it's low fat content.

Pat venison dry with paper towel. Season with salt on both sides and cover with additional paper towels. Refrigerate for 4 hours or ideally overnight. Bring to room temperature prior to cooking. Preheat grill, smoker, or oven to 200°C. Roast tenderloin until it reaches an internal temperature of 60°C. Remove and place on a cutting board to rest for 5 minutes. Cut into tenderloin medallions and serve with your favourite sauce. 

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.