COWAL DEER VENISON FILLET STEAK

Cooking Cowal Deer Venison Fillet Steak is simple and requires minimal effort to achieve a delicious, tender result. Here's how to cook it perfectly:

Ingredients

• Cowal Deer Venison Fillet Steak
• Olive oil or butter
• Salt and freshly ground black pepper
• Garlic, rosemary, or thyme (optional for added flavor)
• Red wine or balsamic glaze (optional for serving)

Method

• Preparation:

  • Remove the fillet steak from the fridge at least 30 minutes before cooking to allow it to reach room temperature.
  • Pat the steak dry with a paper towel to ensure a good sear.
  • Season generously with salt and pepper.

• Cooking:

  • Heat a heavy-based frying pan or skillet over high heat until very hot.
  • Add a splash of olive oil or a knob of butter.
  • Once sizzling, add the steak to the pan.
  • For a rare steak, cook for 2 minutes per side. For medium-rare, cook for 3 minutes per side. For medium, cook for 4 minutes per side.
  • Add garlic, rosemary, or thyme to the pan and baste the steak with the infused butter for extra flavor.

• Resting:

  • Remove the steak from the pan and loosely cover it with foil. Rest for 5-10 minutes to allow the juices to redistribute.

• Serving:

  • Slice the fillet steak across the grain for maximum tenderness.
  • Serve with a rich red wine sauce, creamy mashed potatoes, or seasonal greens for a gourmet touch.

Cooking Temperatures (For Precision Cooking)

• Rare: 52-54°C
• Medium-Rare: 54-57°C
• Medium: 60-63°C

Since venison is naturally lean, avoid overcooking to maintain its tender texture and bold flavor.

Enjoy your Cowal Deer Venison Fillet Steak — a rich and luxurious cut that brings the finest Scottish venison to your plate