AVAILABLE IN STORE AND NOW FOR HOME DELIVERY
Cowal Deer Venison Rump Steak is a premium cut that combines rich flavor with lean, tender meat. Sourced from sustainably managed local deer processed in Cowal Deer’s own larder, this steak offers a true taste of the Scottish countryside. With zero food miles and a commitment to ethical practices, Cowal Deer venison is both environmentally friendly and delicious.
The rump steak is perfect for pan-searing, grilling, or roasting. Its deep, robust flavor pairs beautifully with earthy ingredients like mushrooms, rosemary, and red wine sauces. Whether cooked rare for maximum tenderness or medium for a richer texture, this cut delivers a mouthwatering experience.
Available at Croots Country Store, Cowal Deer Venison Rump Steak is an excellent choice for those seeking a healthy, sustainable, and locally sourced alternative to traditional meats. If you're looking for a specific cut or have special requirements, feel free to get in touch with Joe Croot to discuss your needs.
** Please note: These prices are for online orders only, packs are individually priced instore acording to their weight. Venison Rump Steak is currently £23.00 per kilo in store.
COWAL DEER VENISON RUMP STEAK
Cooking Cowal Deer Venison Rump Steak is simple and rewarding. Follow these steps to achieve a tender, flavorful result:
Ingredients
- Cowal Deer Venison Rump Steak
- Olive oil or butter
- Salt and freshly ground black pepper
- Garlic, rosemary, or thyme (optional for added flavor)
Method
Preparation:
- Remove the steak from the fridge at least 30 minutes before cooking to reach room temperature.
- Pat the steak dry with a paper towel to ensure better searing.
- Season generously with salt and pepper.
Cooking:
- Heat a heavy-based frying pan or skillet over medium-high heat until hot.
- Add a splash of olive oil or a knob of butter.
- Once sizzling, place the steak in the pan.
- For a rare steak, cook for 2-3 minutes per side. For medium-rare, cook for 3-4 minutes per side. For medium, cook for 4-5 minutes per side.
- Add garlic and rosemary to the pan for extra flavor, basting the steak with the infused butter or oil.
Resting:
- Remove the steak from the pan and loosely cover it with foil. Let it rest for 5-10 minutes to allow the juices to redistribute, ensuring a tender result.
Serving:
- Slice the steak against the grain for maximum tenderness.
- Pair with mashed potatoes, roasted vegetables, or a rich red wine sauce for a perfect meal.
Top Tips
- Avoid overcooking venison as it’s leaner than beef and can dry out quickly.
- A meat thermometer is handy — aim for 52-54°C for rare, 54-57°C for medium-rare, and 60-63°C for medium.
Enjoy your Cowal Deer Venison Rump Steak — packed with rich flavor and sourced sustainably from the Scottish countryside!