Deliciously tender and lean Scottish venison. Slow-cooked, during which the fascia melts away and the meat becomes gorgeously soft. Without extra additives, just a wonderful piece of meat which makes the perfect basis for your (game) dish.
Au-Bain-Marie
Heat the steak in the vacuum pack for 15 minutes at 85 °C.
Steamer
Heat the steak in the vacuum pack for 15 minutes at 90 °C.
Pan
Divide into portions. Heat for 5 minutes per side over medium heat. Dust the portions with flour first for the best result.
