Venison Loin (Fillet)

Boneless loin of venison. A venison roasting joint for the oven, buy one and save yourself a stalking trip. Lean and rich in Omega 3, Venison is becoming more and more popular and makes an interesting alternative to Beef.

Our venison is from wild red deer from Scottish estates, which have grazed freely on a mixed diet which gives it the wonderfully woody, almost fruity flavour. The meat is matured for 10 – 14 days to tenderise and allow the flavours to develop fully. This cut is prepared from the saddle by our craft
butchers. The eye of the loin is cut off the bone and all silverskin removed. Sear the loin and finish in the oven. This is the ideal cut for a Venison Wellington.

Wild venison is sometimes described as the clean, healthy red meat. Compared to beef, venison is not only lower in fat and calories, but higher in trace elements like iron and vitamin B. The meat has a fine, close grained texture and very little marbling. Since venison is low in fat using bacon or an oil based marinade helps to add extra moisture. Venison will not benefit from long slow cooking and is best served pink.