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Venison Steak



The Cut – 125g and 250g (minute steak for flash fry) steaks available. The Steak is cut from the haunch of the venison’s back legs.

The Cook - Steak is a versatile ingredient in the kitchen, most frequently fried or grilled. For a medium-rare steak, lightly oil and fry on a medium-high heat for 4 minutes on each side. Alternatively, grill using the same method.

All pigeon products, game pie mix and muntjac haunch are frozen. All other products are fresh and can be frozen.

All our game meat is wild.