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.
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.