The Cut
Prepared from the shoulder muscles and trimmed to ensure a lean cut.
Quick Facts
- 500 gram pack size
- 97% fat-free, with the Heart Foundation Two Ticks
- Excellent source of protein - a 100 gram portion of cooked meat has 28-35 grams protein
- Venison is a great source of zinc - a 100 gram portion of cooked venison has over 25% of our daily requirements
- Vacuum packed – can be refrigerated for up to 30 days
Cooking Time
60
mins
/ medium
/ medium
How To Cook
Best cooking methods – Slow-cook, Braise.
Slow-cook example: Venison Tagine - preheat oven to 160˚C. Cut each piece of diced venison into quarters. Toss the venison in 1 Tbsp of olive oil and season to taste.
Heat a fry-pan and cook the venison for 2-3 minutes (until browned). Transfer to a baking dish.
Heat 1 Tbsp of olive oil and sauté 1 finely diced red onion until soft. Add ½ tsp turmeric, ½ tsp cinnamon and 1 tsp cumin. Add ½ cup ground almonds, 1 cup orange juice, ½ cup water, ½ cup pitted prunes and 2 Tbsp honey. Transfer the venison mixture to a baking dish. Cover and braise in the oven for 1 hour.
Nutritional Information
| Nutritional Information Servings per pack: 4.2 Serving size: 120g | Quality per serve |
Quality per 100g |
|---|---|---|
|
Energy
|
553kJ
|
461kJ
|
| 131Cal | 109Cal | |
| Protein | 28g | 23g |
| Fat-Total | 2.3g | 1.9g |
| -Saturated | 1.2g | 1.0g |
| Carbohydrates | <1g | <1g |
| -Sugars | <1g | <1g |
| Sodium | 77mg | 64mg |
Hints & Tips
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