The Cut
Prepared from the bolar muscle and removed from the shoulder.
Quick Facts
- 1 piece per pack, 400 gram pack size
- 97% fat free, with the Heart Foundation Two Ticks
- Excellent source of protein, with a 100 gram portion of cooked meat providing 28-35 grams of protein
- Venison is a great source of zinc, one 100 gram portion of cooked venison provides over 25% of our daily requirements
- Vacuum packed – can be refrigerated for up to 30 days
Cooking Time
25
mins
/ medium-rare
/ medium-rare
How To Cook
Best cooking methods - Roast, BBQ.
Remove from packaging, cover, and bring to room temperature.
Rub oil over the roast and season.
Oven method: preheat oven to 220°C. Heat a fry-pan over a high heat and sear the roast for 2-3 minutes each side.
Transfer venison to a small roasting dish. Roast in hot oven for 16 minutes for medium-rare.
Remove meat from oven, cover with tin foil, and rest for 10 minutes.
Nutritional Information
| Nutritional Information Servings per pack: 3.3 Serving size: 120g | per serve |
per 100g |
|---|---|---|
|
Energy
|
509kJ
|
424kJ
|
| 122Cal | 101Cal | |
| Protein | 27.5g | 22.9g |
| Fat-Total | 1.7g | 1.4g |
| -Saturated | 0.8g | 0.7g |
| Carbohydrates | <0.5g | <0.5g |
| -Sugars | <0.5g | <0.5g |
| Sodium | 59mg | 49mg |
Hints & Tips
-
Meat doesn't like the cold
To get the best flavour from meat, always cook it at room temperature. To do this remove the meat from its pac...
-
Save the oil for the meat
By oiling the meat instead of the pan, you're able to get the pan really hot without the oil burning. It also ...
-
Don't salt too soon
Salt is important to get the delicious caramelisation on the outside when cooking, but salting too early will ...