Nutritional information typical values per 100g,
as sold
Energy
172 kCal
Fat
4.3 g
of which saturates
1.6 g
Carbohydrate
0.9 g
of which sugars
0 g
Fibre
0.5 g
Protein
32.1 g
Salt
0 g

Grill Method:
Preparation: Take the out of the fridge 30 minutes prior to cooking to allow it to reach room temperature.
Seasoning: Rub the steak with a mix of olive oil, sea salt, crushed black pepper, and a hint of thyme.
Preheat Your Grill: Heat a heavy-based pan or grill over medium-high heat until hot.
Cooking: Sear the venison steak for 5-6 minutes on each side, depending on thickness, for a medium-rare result. Use a meat thermometer to ensure the interl temperature reaches 52-55C for medium-rare.
Resting: Allow the steak to rest for 5 minutes, covered loosely with foil.
Serving: Serve with roasted root vegetables and drizzle with a rich red wine reduction.
Oven Method:
Preparation: Preheat your oven to 200C (180C fan) or gas mark 6. Take the out of the fridge 30 minutes prior to cooking.
Seasoning: Rub the steak with olive oil, sea salt, pepper, and thyme.
Searing: Sear the venison steak in an ovenproof frying pan for 2-3 minutes on each side until browned.
Oven Cooking: Transfer the pan to the preheated oven and cook for 12-15 minutes for medium-rare, or longer if desired.
Resting: Let the steak rest for 5 minutes under foil.
Serving: Serve with roasted root vegetables and red wine reduction.

Cook Before Eating. Consume On Day Opened. Store Below 3°C Or Freeze On Day Of Purchase For 6-9 Months. Defrost Thoroughly In Fridge Before Cooking.

Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA

Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD

White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR