Wild Venison Eye Fillet (Tenderloin, frozen) 800g
Venison (deer) eye fillet or also know as tenderloin is the most tender cut available, with a buttery smooth texture. It is a very versatile, easy to prepare cut that can be roasted whole, sliced into medallions, or finely minced for tartare.
Inspiration: The tenderloin is best prepared when cooked quickly over high heats. We recommend serving it medium-rare due to it's low fat content.
Pat venison dry with paper towel. Season with salt on both sides and cover with additional paper towels. Refrigerate for 4 hours or ideally overnight. Bring to room temperature prior to cooking. Preheat grill, smoker, or oven to 200°C. Roast tenderloin until it reaches an internal temperature of 60°C. Remove and place on a cutting board to rest for 5 minutes. Cut into tenderloin medallions and serve with your favourite sauce.
Provenance: Sourced from Discovered Wildfoods. Sambar deer roam wild across Victoria and NSW's alpine country, free-range and wild-fed their entire lives. With no natural predators, deer populations grow unchecked, placing real pressure on forests, waterways and native species. Discovered Wildfoods harvests them humanely as part of an active ecological restoration effort.
Venison (deer) eye fillet or also know as tenderloin is the most tender cut available, with a buttery smooth texture. It is a very versatile, easy to prepare cut that can be roasted whole, sliced into medallions, or finely minced for tartare.
Inspiration: The tenderloin is best prepared when cooked quickly over high heats. We recommend serving it medium-rare due to it's low fat content.
Pat venison dry with paper towel. Season with salt on both sides and cover with additional paper towels. Refrigerate for 4 hours or ideally overnight. Bring to room temperature prior to cooking. Preheat grill, smoker, or oven to 200°C. Roast tenderloin until it reaches an internal temperature of 60°C. Remove and place on a cutting board to rest for 5 minutes. Cut into tenderloin medallions and serve with your favourite sauce.
Provenance: Sourced from Discovered Wildfoods. Sambar deer roam wild across Victoria and NSW's alpine country, free-range and wild-fed their entire lives. With no natural predators, deer populations grow unchecked, placing real pressure on forests, waterways and native species. Discovered Wildfoods harvests them humanely as part of an active ecological restoration effort.
Description
Venison (deer) eye fillet or also know as tenderloin is the most tender cut available, with a buttery smooth texture. It is a very versatile, easy to prepare cut that can be roasted whole, sliced into medallions, or finely minced for tartare.
Inspiration: The tenderloin is best prepared when cooked quickly over high heats. We recommend serving it medium-rare due to it's low fat content.
Pat venison dry with paper towel. Season with salt on both sides and cover with additional paper towels. Refrigerate for 4 hours or ideally overnight. Bring to room temperature prior to cooking. Preheat grill, smoker, or oven to 200°C. Roast tenderloin until it reaches an internal temperature of 60°C. Remove and place on a cutting board to rest for 5 minutes. Cut into tenderloin medallions and serve with your favourite sauce.
Provenance: Sourced from Discovered Wildfoods. Sambar deer roam wild across Victoria and NSW's alpine country, free-range and wild-fed their entire lives. With no natural predators, deer populations grow unchecked, placing real pressure on forests, waterways and native species. Discovered Wildfoods harvests them humanely as part of an active ecological restoration effort.
