Naturally low in fat and calories and high in protein, vitamins and minerals, venison loin can be cut into steaks and pan-fried or roasted whole in the oven. Its mildly gamey taste will take fruity and slightly sweet flavours perfectly.
Prime cuts, such as venison loin fillets or saddles, can get away with very little cooking. These tender cuts benefit from a medium-rare finish to make the most of their finer texture.
Ensure the product is cooked thoroughly before serving. As all appliances may vary, these are guidelines only.