Red Deer Loin Medallions
Delicious medallions of rich red deer
- Lean wild Scottish red deer
- Hand-cut into medallions
- Shot and hung in the traditional way
Price per kg:
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 breast in a warm place for 4-6 minutes before serving.