How to cook our prime organic venison

Steak/Fillet Medallions Pan fry in olive oil and a little butter on a high heat on both sides for a couple of minutes until well browned. Rest the meat in a warm oven for 3 minutes for rare, 4-5 minutes for medium or 5-10 minutes for well done.

Diced Steak Brown pieces by quick frying before putting in your casserole dish with wine, beer or stock, and other ingredients. Slow cook for a couple of hours.

Roasting Haunch Joints Heat oil and brown meat on all sides in a frying pan before transferring to the oven. If you like your meat rare to medium choose the fast cooking method; if you prefer it more well done choose slow cooking.
Fast Cooking: Brush joint with oil, then roast for 30-40 mins per kg (Mk8/450F 230C) rest for a minimum of 20 mins in a low heat oven to relax the meat and spread the pinkness evenly.
Slow Cooking: Make slits in the joint and press butter into them. Add a little liquid(water/beer/orange/wine etc.) to the dish then cover and roast for 80 mins per kg plus 45 mins. (Mk3/200F 100C). Baste with liquid during cooking and use it afterwards to make delicious gravy.

Minced Steak Perfect for bolognese, pies, chillis, meatballs and burgers. Fry in olive oil and a little butter over a high heat. Separate in afrying pan with afork and cook until browned. Add your favourite sauce ingredients and simmer for up to 45 minutes.