Venison back fillet
Venison back fillet
Venison back fillet is one of the most refined and luxurious cuts of game meat. It is cut from the back of the deer and is known for its tender texture, mild gamey flavour and deep red colour. It is particularly popular for its soft structure and delicate flavour, which is less pronounced than other game species. These characteristics make it perfect for festive dishes.
Ingrediënten
Ingrediënten
100% venison
Allergenen
Allergenen
Bereiding
Bereiding
1. Seasoning and searing
Season the fillet with salt, pepper and a little thyme. Heat a pan with butter and fry the fillet briefly on high heat until a nice brown crust forms.
2. Yarn
Cook the steak for about 2-4 minutes* per side for a nice pink doneness. The meat is lean, so it is important not to cook it too long to prevent it from drying out.
*The cooking time is an indication and depends on the thickness of the piece of meat.
3. Serving
Venison loin combines well with rich side dishes such as mashed potatoes, braised red cabbage or roasted vegetables. Sauces based on wine, berries or game stock enhance the delicate flavour.
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