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Season well and pan fry for 3 - 4 minutes per side (medium rare)
Add the tongue and weigh the it down with a ceramic plate so that it is completely submerged in the brine
2 x venison haunch steaks (400g)
olive oil and a squeeze of lemon juice just before cooking to make it extra crispy
These free-range birds enjoy a diet of home-grown cereals and pulses
Venison Loin Fillet Weight (and species):220g-300g (Muntjac) Season well and pan frySeason: Available all year A very tender cut Larder trimmed Choice of 4 sizes Choice of 3 different types of venison Dispatched chilled The loin fillet is cut from both sides of the deer saddle and has been larder trimmed. It is a very soft and tender cut, preferred by most chefs. With its tender texture and slight fat covering to enhance its rich, deep flavour, its comparable to the well loved beef sirloin but leaner, thanks to the diet, size, and
