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Venison, Steaks, 2 in a 250g pack
£7.21
In stock
About Product
What's it like?
Our Venison Haunch Steak comes from the large red deer or fallow, which offers a rich, gamey flavour and smooth texture. Try cooking and serving on a bed of rocket leaves, spring onion, cherry tomatoes & a dark rye bread.
- Our Venison meat is sourced direct from the EU
- It's butchered by us, here at Kezie
- Pack includes 2 x 125g Steaks, in a 250g pack
Nutritional Information
| Values of cooked product | Product (Per 100g) |
|---|---|
| Energy (kJ) | 581 |
| Energy (kcal) | 137 |
| Fat (g) | 1.6 |
| of which Saturates (g) | 0.8 |
| Carbohydrates (g) | <0.1 |
| of which Sugars (g) | <0.1 |
| Fibre (g) | <0.1 |
| Protein (g) | 30.7 |
| Salt (g) | 0.12 |
Cooking Instructions
For best results pan fry from defrost. The following instructions are guidelines only. Ensure that the product is thoroughly cooked before serving.
Do NOT refreeze after defrosting.
PAN FRY
- Defrost in a refrigerator for 12 hours
- Remove from all packaging before cooking.
- Allow steak to rest at room temperature for 10 minutes before cooking.
- Rub the steak with a little oil and season with salt and pepper.
- Heat a heavy based frying pan over a high heat for 2-3 minutes.
- Place the steak in the dry pan and cook over a high heat for 1 minute each side.
- Add additional timing for preferred steak:
- 2 minutes each side for rare.
- 3 minutes each side for medium.
- 4 minutes each side for well done.
- Once cooked, rest for at least 5 mins.
BBQ
- Defrost in a refrigerator for 12 hours
- Remove from all packaging before cooking.
- Allow steak to rest at room temperature for 10 minutes before cooking.
- Rub the steak with a little oil, and season with salt and pepper.
- Ensure the BBQ is hot, place gently on the griddle & cook for 2-3 minutes each side.
- Add additional timing for preferred steak:
- 2 minutes each side for rare.
- 3 minutes each side for medium.
- 4 minutes each side for well done.
- Once cooked, rest for at least 5 mins.
Keep frozen at -18°C. Use by date indicated on the pack. Should this product defrost, keep refrigerated and consume within 2 days.
Recipes & Videos
Why not try:
Why not try:
- Venison Steak with Crispy Potatoes and Redcurrant Sauce: Pan-sear the venison steaks until browned and cooked to your preference, then rest before serving. Serve with crispy potatoes, seasonal greens and a tangy redcurrant sauce.
- Venison Steak with Creamy Pepper Sauce: Season and pan-sear the venison steaks, then rest before slicing. Serve with creamy peppercorn sauce, chunky chips and roasted tomatoes.
- Venison Steak with Garlic Butter and Mash: Cook the venison steaks in a hot pan, adding garlic butter towards the end and spooning it over the meat. Serve with creamy mashed potato and steamed greens.
- Venison Steak Fajitas: Sear the venison steaks, rest and slice into strips. Toss with sautéed peppers and onions, then serve in warm tortillas with salsa, guacamole and sour cream.
- Venison Steak with Mushroom Gnocchi: Pan-sear the venison steaks and set aside to rest. Cook gnocchi with mushrooms, garlic and spinach in a creamy sauce, then serve with sliced venison.
- Venison Steak Salad with Balsamic Dressing: Sear the venison steaks and slice thinly once rested. Serve over rocket, roasted peppers, cherry tomatoes and crispy potatoes with a balsamic dressing.
- Venison Steak Flatbreads: Cook and slice the venison steaks before layering onto warm flatbreads with roasted peppers, red onion, rocket and crumbled feta. Finish with a yoghurt and herb dressing.
- Venison Steak with Rösti and Fried Egg: Pan-sear the venison steaks and rest before slicing. Serve with crispy potato rösti, a fried egg and sautéed spinach for a hearty meal.
Ingredients
Venison Meat (100%)
Allergen Advice: For allergens, see ingredients in BOLD
This meat may contain bone & shot although we have taken every care to ensure these have been removed.
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