Venison Haunch Steaks 2 x 227g (8oz)

We recommend bringing the steaks to room temperature before cooking and cook medium or medium rare as venison is a very lean meat and can dry out if over cooked.

Cut from the haunch (back leg) this steak is simply pan-fried in a glug of oil and knob of butter to make a quick and easy meal.

Pack of 2x227g (8oz)