Venison Haunch Steaks

This steak is an economical alternative to the loin steak. A larger surface area resulting in a larger steak than those cut from the loin. Pan fry and ideally eat medium rare. Alternatively sear each side on a hot pan and braise or casserole with red wine and juniper berries.

Our venison is sourced from Highland estates. The red deer graze in the Glens giving the meat tremendous flavour. The meat is matured for over 2 weeks. The maturation process ensures the meat is tender with depth of flavour. Venison is becoming extremely popular due to the health benefits - low in fat and calories but high in Omega 3