Red Deer Haunch Medallions

Fry these flavourful medallions of Scottish wild venison and serve with roasted seasonal vegetables and a sweet redcurrant sauce.

COOKING INSTRUCTIONS

Cooking guidelines from defrosted: 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 alternatively brush straight onto meat, cook on a medium temperature for 1« -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.
Cooking appliances vary in performance, these are guidelines only.

HOW TO STORE

1. Storage: Keep frozen at -18°C or below
2. Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
3. Shelf life defrosted: Store in refrigerator and use within 24 hours

NUTRITIONAL INFORMATION