Wild Venison Loin Steak

The loin is one of the most tender cuts of venison: lean, fine-grained and quick to cook. Our butchers cut each loin steak by hand at Elston Farm. Each steak is approx. 6oz (170g) and sold individually, so you can buy exactly the number you need.

• High in protein – 23g per 100g (raw)
• Naturally low in fat – 2.4g per 100g, 1.0g saturates
• High in vitamin B12, and a source of iron and zinc
• Wild venison from Forestry England woodland, South West England

How to cook it

Take the steak out of the fridge 20 minutes before cooking, rub with a little oil and season. Sear in a very hot pan for about 2 minutes each side for a 2cm steak, add a knob of butter at the end, then rest for 5 minutes. Venison loin is best served pink.

Where it comes from

Wild deer from Forestry England woodland across the South West, taken with non-lead ammunition, then butchered, vacuum packed and frozen by our own team at Elston Farm, Copplestone, Devon. More about our wild venison.

Ingredients

100% venison.

Nutrition

*RI = reference intake of an average adult. Typical values for raw venison, based on published food composition data; natural variation between animals and cuts is normal.

• Protein contributes to the growth and maintenance of muscle mass.
• Vitamin B12 contributes to the reduction of tiredness and fatigue.
• Iron contributes to the normal formation of red blood cells and haemoglobin.
• Zinc contributes to the normal function of the immune system.

Enjoy as part of a varied, balanced diet and a healthy lifestyle.

Storage

Delivered frozen. Keep frozen at -18°C or below. Defrost in the fridge, use within 24 hours of defrosting and do not refreeze once defrosted.