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.

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.
88% venison, water, dextrose, sodium citrate (E331), modified starch, antioxidant (E300), natural aroma, salt, maltodextrin, rapeseed oil.
Nutritional values per 100g:
Energy kJ | 433 |
Energy kcal | 103 |
Fat | 3,1 g |
– of which saturates | 1,4 g |
Carbohydrate | 0,6 g |
– of which sugar | 0,5 g |
Fibre | 0,0 g |
Protein | 18,2 g |
Salt | 1,0 g |
Frozen | store at -18° C. Defrost before cooking. Do not refreeze once thawed.
Shelf life after defrosting: 5 days.
Chilled | store at max 7° C.
Shelf life: 42 days.