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The most tender cut of wild venison. Lean, delicate and luxurious, it needs nothing more than a hot pan and a few minutes, and it's best served rare to medium-rare.
How to cook
Take it out of the fridge 30 minutes before cooking, then oil it and season with fine salt.
Sear in a hot pan, turning often. Venison is very lean, like fillet, so keep the colour gentle and you won't get a grey band.
When it's about three-quarters cooked, add butter, thyme, garlic and a couple of crushed juniper berries, and baste.
The less fat a cut has, the lower you cook it. Take it off at about 40°C and rest it up to 44 to 46°C, rare to medium-rare.
Rest for 5 minutes, then slice.
The most tender cut of wild venison. Lean, delicate and luxurious, it needs nothing more than a hot pan and a few minutes, and it's best served rare to medium-rare.
How to cook
Take it out of the fridge 30 minutes before cooking, then oil it and season with fine salt.
Sear in a hot pan, turning often. Venison is very lean, like fillet, so keep the colour gentle and you won't get a grey band.
When it's about three-quarters cooked, add butter, thyme, garlic and a couple of crushed juniper berries, and baste.
The less fat a cut has, the lower you cook it. Take it off at about 40°C and rest it up to 44 to 46°C, rare to medium-rare.
Rest for 5 minutes, then slice.