Venison

First Light leg rump is a great versatile cut, aged and tender is it perfect for barbequeing, roasting, casseroles and stir fries.

1st Light
Venison Rump

Venison Rump

First Light has fast made a reputation as the best farmed venison in the world - produced on 21 selected farms throughout New Zealand the animals are strictly 2 year and younger hinds. Prepared and packed to perfection the venison meat is then aged. Served in some of New Zealand's finest restaurants such as Cibo and Clooney. The rump cut is the pick of the leg cuts - the aging ensures taste and tenderness.
Guide to Meat

The best cooking technique for Eye Fillet Steak

Choose either AngusPure or Wakanui Blue eye fillet. 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 and the secret to a delicious steak, it also ensures a consistent cook through, and ultimate tenderness.
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