British venison loin steak.Our No. 1 British Venison Loin Steak is naturally lean and tender, with a rich, gamey flavour. Delicious served rare with a Scandi-inspired potato, beetroot and horseradish salad. …Our British venison comes from grass, grain and forage fed deer, reared by a small group of specialist producers.
Suitable for freezing
Waitrose own label
per 100g
Energy
437kJ 103kcal
PER 100g
Energy
437kj 103kcal
5% RI
Fat
1.60 g
Low
2% RI
Saturates
0.80 g
Low
4% RI
Sugars
0.0g
Low
0% RI
Salt
0.14 g
Low
2% RI
RI = % of your daily reference intake
INGREDIENTS: venison (100%).
Warnings
Remove all packaging (including absorbent pad, if present) and allow to breathe for 10 minutes.. Use separate kitchen utensils and surfaces for raw meat and cooked, or wash between uses.. Wash hands after handling raw meat. Unwrap and dispose of packaging carefully.. All cooking appliances vary. This is a guide only.
Storage and Usage
Keep Refrigerated
Suitable for Home Freezing
. Contains 1 Servings
Typical values
PER 100g
Energy
437kJ
437kJ
Energy
103kcal
103kcal
Fat
1.6g
1.6g
of which saturates
0.8g
0.8g
Carbohydrate
0.0g
0.0g
of which sugars
0.0g
0.0g
Fibre
0.0g
0.0g
Protein
22.2g
22.2g
Salt
0.14g
0.14g
Origin Information
United Kingdom
from British venison
Other
From Chilled
PAN FRY. High/Medium Heat. Time: Rare 8 - 10 mins Medium 10 - 12 mins Well Done 14 mins+……Heat 1 tbsp of oil in a frying pan. Add steak and cook on high heat for 1 minute on each side to seal, reduce heat to medium and cook for the remaining time. Due to the natural variability in the thickness of the meat, the cooking instructions provided are a base guide. For thicker steaks, additional cooking time may be required. Once cooked, allow to rest for 5 minutes. Ensure that the meat surface is properly cooked and sealed to kill any bacteria, even if the middle of the meat is still pink. Do not reheat once cooled.
Cooking Instructions
General
Remove all packaging (including absorbent pad, if present) and allow to breathe for 10 minutes. Use separate kitchen utensils and surfaces for raw meat and cooked, or wash between uses. Wash hands after handling raw meat. Unwrap and dispose of packaging carefully. All cooking appliances vary. This is a guide only.
Recycling
Component
Material
Recyclable
film
Plastic - Other
tray
Plastic - Other
label-glued
Paper & card
Disclaimer
Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.
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