Monthly Meat Boxes
As we enter into a new month (Organic September month), the world of Eversfield Organic is as busy as ever. We’re always shaking things up, taking new turns and improving our online organic grocery box service for the benefit of everyone. This is why we always keep things fresh when it comes to our Meat and Fish Boxes, changing their contents on a monthly basis, keeping things interesting in the kitchen and the whole family happy.
Organic Meat Boxes
Why choose an organic meat box from Eversfield Organic? All of our carefully selected meat and fish boxes contain British, organic, free range and grass fed meat, plus all of the wild fish is sustainably caught with full traceability. Packed full of our most popular cuts, from Friday night organic beef sirloin steak and Saturday morning organic bacon to Sunday roasting grass fed lamb joints and mid-week organic sausage staples, our boxes have it covered.
The monthly changing content means you’ll have endless organic meat recipes and an always satisfying dish. Brimming boxes such as our Family Meat Box and Half Lamb Box and even smaller, more select boxes like the Chicken Box and Steak Box have their contents updated every month, perfect for sampling our organic meat.
We also understand that our wide range of organic and grass fed meat may be a little overwhelming at first, so our meat boxes are ideal for easing your way in. They are also a more convenient way to do an organic weekly shop. Simply choose your favourite box for the next available delivery slot, and our organic meat will arrive at your door fuss free. What’s more, our organic meat boxes give you a discount over buying the contents individually.
Join the (Steak) Club
This big box news this month is that we can finally offer fresh, Wild Venison Steaks in our Steak Club Box. Last month saw the beginning of wild game season, specifically venison season, meaning we could again start to sell fresh venison. Find out more about wild game season and our responsibly caught, completely wild game here.
Alongside our Wild Venison Steaks, the Steak Club Box also sees grass fed Beef Rib Eye Steaks, Beef Flat Iron Steaks and organic Pork Loin Steaks. These hand selected grass fed, organic and wild steaks make the ease of choosing the perfect cut that much simpler, from old classics to unsung heroes. As always, our organic steaks are butchered to order and delivered to your door within 48 hours.
Whilst the thought of receiving the seasonal Wild Venison Steaks in this month’s Steak Club Box may be rather exciting, finding the perfect venison recipe may be a little more daunting. So why not try the Eversfield Organic Venison Steaks in Cranberry Sauce recipe? The rich and gamey taste of our venison steaks complement the tastes of dark, juicy fruits, making this wild game recipe a real winner.
- Wild Venison Steaks (340g)
- 1 tbsp Olive Oil
- 2 tsp crushed Peppercorns
- 2 Onions
- 2 tsp Cranberry Sauce
- Zest and juice of ½ Orange
- Zest and juice of ½ Lemon
- 1 tsp grated Ginger
- 1 tsp Mustard Powder
- 2 tbsp Port
- Watercress (for garnish)
- 1 Baking Potato (serving suggestion)
- Sweet Salad Leaves (serving suggestion)
- Remove the zest of half an organic orange and half an organic lemon, we suggest using a potato peeler. With a sharp knife, shred the zest into fine strips.
- Place the cranberry sauce, organic ginger and mustard powder into a saucepan, then add the juice of half an orange and half a lemon. Heat on medium.
- Bring to simmer whilst whisking to combine the ingredients. As soon as it starts to simmer, remove from the heat.
- Stir in the port and transfer to a jug until needed.
- Heat the oil in a medium sized frying pan, dry the steaks on kitchen paper then press the peppercorns onto each side of the Wild Venison Steaks.
- When the oil is smoking hot, place the steaks into the pan and cook for 5 minutes each side for medium cooked steaks. For rare, cook for 4 minutes each side and 6 minutes each side for well done.
- Halfway through cooking the steaks, add the onions to the pan until they are brown around the edge.
- 30 seconds before the end of cooking, pour the sauce around the steaks (not over the steaks) and season with salt.
- Serve with a garnish of watercress alongside a baked potato and green salad.