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Cowal Deer Venison Fillet Steak is the ultimate indulgence for those seeking a tender, melt-in-the-mouth cut packed with rich, gamey flavor. As the most premium cut of venison, the fillet is naturally lean yet incredibly tender, making it ideal for quick cooking methods like pan-searing or grilling.
Sourced from Cowal Deer’s own sustainably managed herd and processed in their dedicated larder, this venison is a true farm-to-fork product with zero food miles. It's a healthy choice too — low in fat, high in protein, and rich in essential nutrients.
For best results, cook Cowal Deer Venison Fillet Steak quickly over high heat to keep it succulent and tender. Serve it with rich sauces like red wine jus, blackberry compote, or creamy peppercorn to enhance its bold flavor.
Available at Croots Country Store, Cowal Deer Venison Fillet Steak offers a gourmet dining experience perfect for special occasions or a luxury midweek treat. If you're looking for a specific cut or have special requests, get in touch with Joe Croot to discuss your needs.
PRICE IS CURRENTLY £36.00 PER KG
COWAL DEER VENISON FILLET STEAK
Cooking Cowal Deer Venison Fillet Steak is simple and requires minimal effort to achieve a delicious, tender result. Here's how to cook it perfectly:
Ingredients
- Cowal Deer Venison Fillet Steak
- Olive oil or butter
- Salt and freshly ground black pepper
- Garlic, rosemary, or thyme (optional for added flavor)
- Red wine or balsamic glaze (optional for serving)
Method
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Preparation:
- Remove the fillet steak from the fridge at least 30 minutes before cooking to allow it to reach room temperature.
- Pat the steak dry with a paper towel to ensure a good sear.
- Season generously with salt and pepper.
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Cooking:
- Heat a heavy-based frying pan or skillet over high heat until very hot.
- Add a splash of olive oil or a knob of butter.
- Once sizzling, add the steak to the pan.
- For a rare steak, cook for 2 minutes per side. For medium-rare, cook for 3 minutes per side. For medium, cook for 4 minutes per side.
- Add garlic, rosemary, or thyme to the pan and baste the steak with the infused butter for extra flavor.
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Resting:
- Remove the steak from the pan and loosely cover it with foil. Rest for 5-10 minutes to allow the juices to redistribute.
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Serving:
- Slice the fillet steak across the grain for maximum tenderness.
- Serve with a rich red wine sauce, creamy mashed potatoes, or seasonal greens for a gourmet touch.
Cooking Temperatures (For Precision Cooking)
- Rare: 52-54°C
- Medium-Rare: 54-57°C
- Medium: 60-63°C
Since venison is naturally lean, avoid overcooking to maintain its tender texture and bold flavor.
Enjoy your Cowal Deer Venison Fillet Steak — a rich and luxurious cut that brings the finest Scottish venison to your plate