Venison Loin Boneless
Farmed venison. The meat is dark, lean and much more tender than wild deer.
Rolled in pork fat
Rolled in pork fat
£27.25
Get to room temp, heat oven to 180C. Season with salt and pepper, rubbing with thyme or rosemary if you wish. Using tongs to hold the meat, sear all surfaces in a large hot pan until browned. Place onto a roasting tray and into the oven for 10mins per 500g. Allow to rest for at least 10mins before carving and serving immediately.
Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.
Average shelf life: 2-3 days.
Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.
