Eversfield Organic Wild Game Wild Venison Whole Loin

Eversfield Organic

Wild Venison Whole Loin

£32.50
£6.50 /100g
Pack Weight:500g
Quantity:

A beautifully tender piece of lean venison, the loin can be cut into smaller steaks or cooked whole.

You can't beat loin served pink with a slightly sweet, fruity accompaniment in our opinion.

Good To Know

Ingredients & Nutritional's

Wild Game

Typical values per 100g | Energy 174kj/726kcal | Fat 10.1g, (of which Saturates 4.3g) | Protein 22.7g | Salt 0.14g

How To Store  

Our Wild Venison Whole Loin 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: 

Roasted Whole Venison Loin

Ingredients:

  • 1 whole venison loin 
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
  • 2 tablespoons fresh thyme, chopped (or 1 tablespoon dried)
  • 1 tablespoon Dijon mustard
  • 1/4 cup red wine (optional, for deglazing)

Instructions:

  1. Preheat the Oven:

    • Preheat your oven to 375°F (190°C).

  2. Prepare the Marinade:

    • In a small bowl, mix olive oil, minced garlic, chopped rosemary, chopped thyme, Dijon mustard, salt, and pepper to create a marinade.

  3. Marinate the Loin:

    • Rub the marinade all over the whole venison loin, ensuring it’s evenly coated. Let it marinate for at least 1 hour at room temperature or up to overnight in the refrigerator for deeper flavour.

  4. Sear the Loin:

    • In a large, oven-safe skillet or roasting pan, heat a little olive oil over medium-high heat.
    • Once hot, sear the venison loin on all sides until browned, about 2-3 minutes per side. This step helps develop a nice crust.

  5. Roast the Loin:

    • Transfer the skillet or pan to the preheated oven. Roast for about 20-30 minutes, or until the internal temperature reaches 130°F to 135°F (54°C to 57°C) for medium-rare.
    • Use a meat thermometer to check the temperature for the best results.

  6. Deglaze the Pan (Optional):

    • Once the loin is done, remove it from the oven and transfer it to a cutting board to rest for 10 minutes.
    • While it rests, place the skillet back on the stovetop over medium heat. Add red wine to deglaze the pan, scraping up any browned bits. Let it simmer for a few minutes until reduced, creating a flavourful sauce.

  7. Slice and Serve:

    • After resting, slice the venison loin into medallions, about 1/2-inch thick.
    • Serve with the pan sauce drizzled over the top. Pair with sides like roasted vegetables, mashed potatoes, or a fresh salad.