Venison Loin Fillet Weight (and species):220g-300g (Muntjac) olive oil and a squeeze

olive oil and a squeeze of lemon juice just before cooking to make it extra crispy

Stunning when slow roasted in silver foil over a bed of apple and onion with cider

2 x venison haunch steaks (400g)

I often roast first for 10 mins in the oven before BBQing for that smokey flavour

Season well and pan fry for 3 - 4 minutes per side (medium rare)

Venison Loin Fillet Weight (and species):220g-300g (Muntjac) olive oil and a squeezeSeason: Available all year A very tender cut Larder trimmed Choice of 4 sizes Choice of 3 different types of venison Dispatched chilled The loin fillet is cut from both sides of the deer saddle and has been larder trimmed. It is a very soft and tender cut, preferred by most chefs. With its tender texture and slight fat covering to enhance its rich, deep flavour, its comparable to the well loved beef sirloin but leaner, thanks to the diet, size, and