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Venison/Deer Shoulder Boneless Cubes
Our Venison/Deer meat is from delicate young animal and should be treated in accordance to that. Below are few cooking tips:
It’s lean, don’t over cook it
Venison is very low in fat and is best served medium-rare. This equates to an internal temperature of 57°C/135°F if you’re using a meat thermometer.
Don’t cook cold
Bring the meat to room temperature before cooking it.
Oil the meat, not the pan
When grilling, barbecuing or pan-frying steaks, first brush each side of the meat with a little oil, before searing for one minute each side per cm thickness.
Roasting — salt plus heat equals crispy & delicious
When roasting larger cuts, first sear all sides of the meat to seal in the juices. To achieve a medium-rare roast, cook at 180°C/350°F for 15 minutes per 500g.
Keep stir-fry moving
Venison stir-fry only takes a couple of minutes cooking on a high heat — just remember to keep the meat moving in the pan or wok to avoid over-cooking.
After cooking, let your venison rest, covered, for 5-10 minutes to allow the juices to evenly disperse.
Venisons best friends are…
Venison works well with lots of interesting ingredients including anchovies, bacon, celeriac, mushrooms, thyme and tomatoes. But possibly not all in the one dish.
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