Chuck Eye Steak

"Seared Chuck Eye Steak, an inexpensive cut with incredible flavour, and has the potential to be one of the most succulent with a few tips: Take out of the packaging, salt, and rest for 20 minutes.  Sear both sides for 1 min in a very hot pan, turn the heat down a little, baste with the juices and butter, for a further 2 minutes.  Rest it for 5 minutes, if you can resist, cut across the grain   - I couldn't stop sampling it"

Venison Haunch Steak

 

This is haunch steak, cut from the haunch joint.  Marinated for 4 hours in smashed garlic, 🧄 pinch of dry chilli 🌶️ rosemary sprigs 🌿 orange zest 🍊salt and pepper, mixed with a little olive oil.  Rubb onto the steaks, seal in plastic bag and refrigerate.  Flash fry in hot pan to brown then place in the oven at 180 degrees to cook to your liking, this is medium rare (6 mins).  Serve with green veg and roasted celeriac, parsnips and potatoes (par-boiled, tossed in semolina then roasted in beef dripping). All ingredients can be found in our shop. 

Deliciously Tasty, lean firm meat with a woodsy, flavour created by the wild diet they eat - so healthy too!