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!