Venison

Venison loin is as its most succulent when cooked rare, therefore cook it as you would a piece of Beef eye fillet. Try matching it with 'Maria's Kitchen' blueberry chutney (add some red wine and reduce), available in our 'Pantry' section.

1st Light
VenisonLoin

VenisonLoin

First Light has fast made a reputation as the best venison in the world - grown on 21 selected farms throughout New Zealand, the animals are hinds, strictly 2 years old and younger. They are then butchered, packed and aged to perfection. The loin is one of the most tender and sought after cuts and can be cooked in any style.Some of New Zealands finest restaurants such as Cibo and Clooney swear by it.

$50.00  450g - 550g
 
This price includes GST
Excludes delivery
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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