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Sustainably produced wild venison
our skirt steak is cut from the flank and so is a little tougher than most other steaks
It’s really easy to cook
Please refer to Cooking Guidance for Wild Boar roasting joint or Wild Venison haunch roasting joint
Venison Tenderloin Fillet partridge Sustainably produced wild venisonAvailable: All year Very tender Pack of 2 Pack weight approx 250g 300g Dispatched chilled The tenderloin comes from the underside of the saddle. It is the most tender fillet, and can be panfried or roasted. Just rub with oil and season, and then either pan fry for 2 5 minutes per side or alternatively pan fry for 1 minute per side before roasting for 2 4 minutes (vary cooking time according to preference). Leave to rest for 5 minutes before serving.
