Juicy and rich, yet ironically lean, venison steaks are a real treat in our house. Season and sear then roast to perfect pinkness, using the roasting pan to whisk up a quick sauce with balsamic, red wine, redcurrant jelly and fresh blueberries. Good To Know, Ingredients & Nutritional's Wild Game Typical values per 100g Calories: 115 kcal / 480 kJFat: 2g(of which Saturates 0.8g)Carbohydrates: 0g(of which Sugars 0g)Fibre 0gProtein: 24gSalt: 0.1g Our Farms & Suppliers Our deer stalker started selling quality wild venison and game aged 17, with knowledge gained from a farming background. His wild venison and pheasant are truly special with a naturally rich flavour. These animals are not classified as organic as they are completely wild. This means they eat what they please and roam where they please across estates in the South of England. The meat is leaner than farmed meats and goes perfectly with British fruits such as blackberries, juniper berries, and redcurrants. How To Cook We Recommend: Stuffed Venison Fillets Ingredients: 2 venison fillets (about 200-250g each) Salt and pepper, to taste 1 tablespoon olive oil For the Stuffing: 1/2 cup spinach, chopped 1/2 cup cream cheese, softened 1/4 cup feta cheese, crumbled 1 clove garlic, minced 1 teaspoon dried oregano 1 tablespoon pine nuts, toasted (optional) Instructions: Prepare the Stuffing: In a bowl, combine chopped spinach, cream cheese, feta cheese, minced garlic, oregano, and pine nuts (if using). Mix until well combined. Prepare the Fillets: Preheat your oven to 375°F (190°C). Using a sharp knife, make a pocket in each venison fillet. Season the fillets inside and out with salt and pepper. Stuff the Fillets: Fill each pocket with the prepared stuffing. Use toothpicks or kitchen twine to secure the openings if needed. Sear the Fillets: In an oven-safe skillet, heat olive oil over medium-high heat. Add the stuffed venison fillets and sear for 3-4 minutes on each side until browned. Bake: Transfer the skillet to the preheated oven and bake for about 10-15 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. Rest and Serve: Let the fillets rest for 5 minutes before removing toothpicks or twine. Slice and serve with a side of vegetables or a grain salad. Previously Frozen Shelf life: 3 days including day of delivery
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