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How to Cook a Venison Steak
16th February 2019
At Coombe Farm Organic we’re very lucky to source our venison from one of the very few organic deer herds in the UK. Our organic venison is reared on ancient parkland here in Somerset and the quality of the meat is exceptional. Though technically farmed, it’s as wild and natural as it can get, with the deer’s diet consisting mainly of grass and wild plants.
With our head-to-hoof philosophy, we butcher each precious carcass very carefully, making the most of every cut and even using the bones for stock. Venison has a finer texture and contains fewer calories than beef, lamb or pork and it’s pretty much the leanest meat you can get.
Venison tenderloin fillet steaks are a must-try for steak lovers. They have a soft buttery bite and are meltingly tender. Our favourite way of preparing them is inspired by Swedish cookery. The team at Coombe Farm Organic loves the Swedish approach to life. It’s about wasting nothing, finding balance and enjoying good things in moderation. The Swedes use the word ‘lagom’ which means ‘just the right amount’. A good philosophy to follow, we think.
Venison with Pearled Spelt
As spring approaches and the days promise to get warmer, we want something lighter to eat. Teaming venison steaks with pearled spelt is wholesome and delicious while being quick and easy to prepare.
• Simmer 50g of pearled spelt per person in salted water or stock for around 15 minutes. It’s ready when it’s cooked through but still has a little bit of bite. Drain and set aside.
• Spritz your venison steaks with a little bit of oil and gently rub it in all over. Season with salt and pepper then sear on both sides in a smoking hot griddle pan. Turn down the heat and cook for three minutes per side. Rare or medium rare cooking returns the best results from this cut. Wrap in foil and set aside to rest.
• Slice the steak thickly and serve it on top of the pearled spelt. Fresh salads like a red cabbage and apple coleslaw make the perfect accompaniment.
how to prepare a hanger steak
A good illustration of how we are dedicated to butchering our animals nose-to-tail is our hanger steak, sometimes known as onglet steak.It’s the muscles that support the diaphragm, so have a very unique texture compared to many other steaks across a beef carcass. In a whole piece, it is very recognisable because of the thick white strip of connective tissue or sinew that runs through the centre.