When prepared correctly, venison’s flavour, texture, and health benefits are a great compliment to red meat.
The cut you see is a Tender Strip Round @mountainrivervenison and is one of our creative cuts “invented” almost two years ago. It’s a very lean and tender cut taken from the knuckle. Cooked under pressure to 48°C / 118°F and after that searing in a Cast iron skillet.
Venison is not grain fed beef, deer have almost no fat and marbling, instead you’ll have depth of flavour. Venison is lower in fat and cholesterol and higher in iron and zinc.
This post originally appeared on Instagram courtesy of our good friend Henning, in Stockholm. It is a great image and one of the most 'liked posts' he has done we believe!