Spring Ridge Venison Backstrap

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Ethically harvested venison backstrap is sourced from the forest and mountain ranges of South Australia and NSW. The deer are wild harvested in their own environment reducing stres s and producing a mild, tender and consistent eating quality meat. The backstrap is a delicate cut that is best pan-fried or barbecued. Cooking tips: Use a simple marinade of olive oil, garlic, rosemary and freshly cracked salt and pepper. Best cooked medium rare on high heat. Allow to rest for 5 minutes before serving. Try wild venison backstrap with chips and red wine jus Packaging & Storage: This product is vacuum sealed fresh. Once opened, consume within 2-3 days. You may freeze prior to use-by. Show more