Whole sirloin which can be roasted whole or sliced into steaks.
Venison isn’t as hard to roast as some may have you believe - we recommend giving it a quick blast at high heat (like you would another meat) then covering with tin foil for the rest of the cook time. Make sure there is a little liquid around it (venison doesn’t have the fat that some other meats have to melt and keep it moist), and baste it occasionally.
Best served still pink in the middle - use your probe.
If steaking and frying your sirloin use a really sharp knife to get a beautiful steak. Pre-heat your pan, melt butter (or use your oil of choice) - at this point you could add some crushed garlic - and fry according to your tastes. Serve with the cooking juices. Yum.
£2.16 per 100g. Price shown is for 750g but weight is variable: you will be charged for 750g and refunded the difference if your item is smaller.
Whole sirloin which can be roasted whole or sliced into steaks.
Venison isn’t as hard to roast as some may have you believe - we recommend giving it a quick blast at high heat (like you would another meat) then covering with tin foil for the rest of the cook time. Make sure there is a little liquid around it (venison doesn’t have the fat that some other meats have to melt and keep it moist), and baste it occasionally.
Best served still pink in the middle - use your probe.
If steaking and frying your sirloin use a really sharp knife to get a beautiful steak. Pre-heat your pan, melt butter (or use your oil of choice) - at this point you could add some crushed garlic - and fry according to your tastes. Serve with the cooking juices. Yum.
£2.16 per 100g. Price shown is for 750g but weight is variable: you will be charged for 750g and refunded the difference if your item is smaller.
