Two venison steaks with a red Kampot Pepper dusting and olive oil prior to cooking in hot griddle pan

Venison haunch steaks, 2 per pack (310g) 

Bring the steaks to room temperature and lightly oil and season.  Ensure your griddle or frying pan is very hot and then cook for one and a half minutes each side for rare.  Remove from the heat and leave to rest before eating.

For rare the core temperature with a meat probe should be 57C, medium rare core temp 63C and well done 73C. 

Remember from rare the more you cook it the less blood there will be and the tougher the meat will get.

Goods may be fresh or frozen, depending on what we have in stock at the time.