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Glasseye Wild Meat Sauce

$11.90

$0.00

Glasseye 'Wild Meat Sauce' gains it's name as it originates from the Glass Creek area on the West Coast of South Island. A very versatile sauce to compliment beef, pork, venison, lamb, sausages and burgers. Also delicious with duck, chicken, fish, prawns, pizza's, pies and with breakfast bacon and eggs! Use as a marinade or great added to sauces, gravies, cassseroles and stir fries for an extra spicey kick and added depth of flavour.

Marinades & Sauces

Glasseye Wild Meat Sauce

A very versatile drizzle, the unique sweet cabernet flavour means is great to use with both savoury and sweet foods. keep refridgerated once opened. This drizzle is gluten free.

'Telegraph Hill' Cabernet Drizzle

Made from Hawke's Bay Cabernet, this drizzle has been slowly reduced with sugar, giving it an irresistible sweet cabernet flavour. This syrupy drizzle is perfect to use as a sauce for meats, especially vension, beef and lamb, it's delicious with cheese and vegetable dishes, especially mushrooms, perfect to mix with salad dressings and can also be used on desserts, drizzled over cakes or over fresh berries or stonefruits.

$13.95

$12.95 265 Ml

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Total Price:		This price includes GST Excludes delivery

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The best cooking technique for Eye Fillet Steak

Choose an eye fillet steak that is of good quality and aged well, which is guaranteed with AngusPure and Wakanui Blue. Take the steak out of the fridge for 20 minutes before cooking to let it reach room temperature. Oil the steak, but not the pan and then season accordingly. We especially recommend Sale Alla Erbe (sea salt with herbs - recommended by Simon Gault) available from our pantry range. Heat the pan to a very high heat, and then cook steaks 3 minutes each side for rare, or 4.5 minutes each side for medium. Once you have finished cooking rest the meat on a plate or loosely cover with tin foil for five minutes before serving. Letting the meat stand is a very important aspect of the secret to a delicious steak and the way to ensure a consistent cook through, and ultimate tenderness.

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