Eversfield Organic Wild Game Wild Venison Steaks 340g

Eversfield Organic

Wild Venison Steaks

£7.50
£2.21 /100g
Pack Weight:340g
Quantity:

Naturally lean and a great choice for those wanting a lower fat meat to brighten up their midweek dining or steak night.

Simply flash griddle or fry, these couldn't be easier.

We love these served with a fruity side or rich Cumberland sauce.

Good To Know

Ingredients & Nutritional's

Wild Game

Typical values per 100g | Energy 726kj/174kcal | Fat 10.1g, (of which Saturates 4.3g) | Protein 20.7g | Salt 0.14g

How To Store  

Our Wild Venison Steaks is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 7+ days shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. 

Our Farms & Suppliers
Our deer stalker started selling quality wild venison and game aged 17, with knowledge gained from a farming background. His wild venison and pheasant are truly special with a naturally rich flavour. These animals are not classified as organic as they are completely wild. This means they eat what they please and roam where they please across estates in the South of England. The meat is leaner than farmed meats and goes perfectly with British fruits such as blackberries, juniper berries, and redcurrants.

How To Cook 

We Recommend:

Pan-Seared Venison Steaks with Mushroom Sauce

Ingredients:

  • 2 venison steaks
  • Salt and pepper, to taste
  • 2 tablespoons olive oil or butter
  • 1 cup mushrooms, sliced (e.g., cremini or button)
  • 2 cloves garlic, minced
  • 1/2 cup beef or venison broth
  • 1 tablespoon Dijon mustard
  • 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
  • Optional: 1/4 cup heavy cream for a creamy sauce

Instructions:

  1. Season the Steaks:

    • Season both sides of the venison steaks with salt and pepper.

  2. Heat the Pan:

    • In a large skillet, heat olive oil or butter over medium-high heat until hot.

  3. Cook the Steaks:

    • Add the venison steaks to the pan. Cook for about 4-5 minutes per side for medium-rare. Remove the steaks from the pan and let them rest on a plate.

  4. Make the Mushroom Sauce:

    • In the same skillet, add the sliced mushrooms. Sauté for about 5 minutes until softened. Add the minced garlic and cook for an additional 1 minute.
    • Pour in the broth and add Dijon mustard and thyme. Bring to a simmer and reduce the sauce slightly, about 3-4 minutes. If using, stir in the heavy cream for a richer sauce.

  5. Serve:

    • Slice the rested steaks and serve with the mushroom sauce drizzled on top. Pair with mashed potatoes or steamed vegetables.