Image 1 of 1
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Lean wild venison steaks that cook in minutes. Rich, gently gamey and a little bit special, they're best seared hot and served pink.
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.
Lean wild venison steaks that cook in minutes. Rich, gently gamey and a little bit special, they're best seared hot and served pink.
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.