Red Deer Haunch Medallions
Rich, gamey flavours from delicious rump steak
- Deer with 100% naturally foraged diet and lifestyle
- Hand cut into medallions in our Inverurie butchery
- Wild deer from the hills of Scotland
Price per kg:
Such flavourful medallions cut from the rump, it has the benefit of being super lean meat. So simple to cook- pan-fry them for a superb meaty taste.
You don't get meat more 'free-range' than real Scottish venison!
Our deer roam freely across Aberdeenshire and the highlands, and are stalked the traditional way, on foot, helping to keep countryside traditions alive.
Defrost the loin medallions before cooking. Remove from packaging and pat dry with kitchen paper. Allow to come to room temperature.
Preheat pan to a high temperature and add a small quantity of oil or altenatively brush straight onto meat, cook on a medium temperature for 1½ -2 minutes each side for medium, and 3-4 minutes for well done.
Rest the meat in a warm place for 4-6 minutes before serving.