Wild Venison Loin Steaks

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

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.

Previously frozen - shelf life: 3 days including day of delivery