Important: On the occasion of UAE National Day, our operations will remain closed on 02-12-2022. Deliveries resume from 03-12-2022.

Important: On the occasion of UAE National Day, our operations will remain closed on 02-12-2022. Deliveries resume from 03-12-2022.

Venison Tenderloin Steak
United Arab Emirates
AED 48.75 /each
Storage: Frozen
Packing: 150 g (cwt)

Grass-Fed | Farmed | Pasture-Raised | Free-Range | Hormone Free | Antibiotic Free | Halal | Boneless | Skinless | Quick-Frozen

Availability: Out of stock

Note: This is a random mass product listed on its catch-weight. The product will be invoiced on its issued weight.



As with other animals, deer tenderloin muscles do the least amount of work during the animal’s lifetime.

This means they’re the most tender cut available, with a buttery smooth texture (apart from the braising cuts, which must be slow cooked) and a sweet, robust flavor. 

Venison tenderloin is a very versatile, easy-to-prepare cut that can be roasted whole, sliced into medallions, or finely minced for tartare.

Venison has extremely low fat% - significantly less than skinless chicken. It is also lower in cholesterol than beef or lamb, while being high in iron and zinc.

What fat it has is good fat, with high levels of healthy Omega-3 fatty acids.

Recipes & Tips:

Venison pairs well with fruit flavors like apples, pears, and cherries. Also consider cooking with fresh mushrooms, sweet potatoes, juniper berries, thyme, & rosemary. Sweet potatoes, polenta, and risotto make good starch pairings.

It is important not to overcook venison. Because it is so low in fat, cooking it too long can make it tough. Most chefs prefer to serve venison either rare or medium-rare.*  They often slice venison tenderloins into 1 inch thick medallions, then sauté them over high heat for about 2 minutes per side before serving them with a flavorful sauce.

*The USDA recommends cooking all farmed game meats to an internal temperature of 160 degrees.

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Description

Note: This is a random mass product listed on its catch-weight. The product will be invoiced on its issued weight.



As with other animals, deer tenderloin muscles do the least amount of work during the animal’s lifetime.

This means they’re the most tender cut available, with a buttery smooth texture (apart from the braising cuts, which must be slow cooked) and a sweet, robust flavor. 

Venison tenderloin is a very versatile, easy-to-prepare cut that can be roasted whole, sliced into medallions, or finely minced for tartare.

Venison has extremely low fat% - significantly less than skinless chicken. It is also lower in cholesterol than beef or lamb, while being high in iron and zinc.

What fat it has is good fat, with high levels of healthy Omega-3 fatty acids.

Guidelines

Recipes & Tips:

Venison pairs well with fruit flavors like apples, pears, and cherries. Also consider cooking with fresh mushrooms, sweet potatoes, juniper berries, thyme, & rosemary. Sweet potatoes, polenta, and risotto make good starch pairings.

It is important not to overcook venison. Because it is so low in fat, cooking it too long can make it tough. Most chefs prefer to serve venison either rare or medium-rare.*  They often slice venison tenderloins into 1 inch thick medallions, then sauté them over high heat for about 2 minutes per side before serving them with a flavorful sauce.

*The USDA recommends cooking all farmed game meats to an internal temperature of 160 degrees.

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Feel free to check-in with us prior to placing your order(s). Alternatively, we will inform you of any variations once we receive your order(s).

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