Naturally lean and packed full of so many brilliant nutrients Read more
Why we love this
Naturally lean and packed full of so many brilliant nutrients our venison steaks make a wonderfully protein-rich treat. Change up your steak night by searing this beautiful cut for crowd-pleasing results.
All our venison is reared amongst a stunning ancient backdrop. Our herd of venison are wild, roaming the ancient parkland where they eat a totally natural diet of forage, pasture and mast. We hang all of our venison for 12 days to bring out a proper depth of flavour, without the meat becoming overly gamey.
As recommended by The Times “Other online meat suppliers will struggle to match the variety of venison cuts on offer at Pipers Farm: venison osso bucco, venison heart, venison liver — a punchy bit of offal with strong flavours— as well as more obvious cuts such as haunch and a stunning saddle fillet.”
Each steak weighs approximately 125g.
Defrost the steaks by placing them into a bowl of cool water (still in their packaging). They should thaw in less than 10 minutes. Once thawed, remove the steaks from their packaging and dry them all over using a kitchen towel. Season well with good quality pure Sea Salt.
Take a cast iron pan and heat it until it is very hot. Do not add any oil to the meat or the pan.
Place the steak in the pan and cook for one minute. Turn over and cook on the other side for a further minute, until the juices start to appear on the surface.
Turn over and cook for two and half minutes, flipping over onto each side (you could add butter and herbs at this stage and baste).
The cooking time should be five minutes in total.
Rest uncovered for at least five minutes - be patient as this bit is key.