Eversfield Organic Wild Game Wild Venison Loin Steaks 340g

Eversfield Organic

Wild Venison Loin Steaks

£19.95
£5.87 /100g
Pack Weight:340g
Quantity:

Tender and oh so gamey, our wild venison loin steaks are a great way to keep midweek meals interesting.

Quick and easy to cook, their flavour makes a dish taste rather special!

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 Loin Steaks are 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 Loin with Red Wine Reduction

Ingredients:

  • 2 venison loin steaks (about 200g each)
  • Salt and pepper, to taste
  • 2 tablespoons olive oil or butter
  • 1 shallot, finely chopped
  • 1 cup red wine (like Cabernet Sauvignon or Merlot)
  • 1 cup beef or venison stock
  • 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
  • Optional: 1 tablespoon butter (for finishing the sauce)

Instructions:

  1. Season the Steaks:

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

  2. Sear the Steaks:

    • In a large skillet, heat olive oil or butter over medium-high heat until hot.
    • Add the venison steaks to the skillet. Cook for about 4-5 minutes per side for medium-rare. Remove the steaks from the pan and let them rest on a plate.

  3. Make the Red Wine Reduction:

    • In the same skillet, add the chopped shallot and sauté for about 2 minutes until softened.
    • Pour in the red wine and scrape the bottom of the pan to release any browned bits. Allow the wine to simmer for about 5 minutes to reduce by half.
    • Add the beef or venison stock and thyme. Simmer for another 5-7 minutes until the sauce thickens slightly.
    • Optional: Stir in a tablespoon of butter for a richer sauce.

  4. Serve:

    • Slice the rested steaks and serve with the red wine reduction drizzled on top. Pair with mashed potatoes or seasonal vegetables.