Pan-Fried Venison

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Venison is in season from September to the end of February. The best venison comes from the Roe Deer and has a rich and deeply intense gamey flavour. Like most game it is very lean because it is reared in the wild, so the low fat content makes a healthy alternative to beef.


Preparation Time: 2 minutes
Cooking Time: up to 6 minutes


  1. Season the venison steaks with salt & pepper. seasoning the steaks
  2. Put the butter and oil into a pan over a medium heat.
  3. When the butter has stopped bubbling and has gone quiet, put the steak in and cook it according to the following table:
    Cookedness Time for side 1 Time for side 2
    Blue 48s 32s
    Rare 1m 30s 1m 0s
    Medium-Rare 2m 05s 1m 25s
    Medium 2m 35s 1m 40s
    Medium-Well 3m 0s 2m 0s
    Well-done 3m 20s 2m 15s
    frying the steaks
  4. Remove the venison fillets from the pan, transfer them to a plate and allow them to rest for 5 minutes.
  5. Serve it whole or slice in half. We served the venison with steamed kale, potato Boulangere and a pan sauce. the cooked venison
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Useful Information

Can it be frozen? No.
Can it be prepared in advance? No.
Will leftovers be nice? Yes, for up to 3 days if eaten cold.

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