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Real wild dear meat from the island of Tsushima down in southern Japan. This part is the venison loin part of the deer. One steak is cut to 250g. Makes great medallions. 5 star gourmet at home. Nutritionally, Venison is healthier than beef or pork, so you could think about using it as a substitute from time to time.
This item is very limited and might sell out many times throughout the year.
The tenderloin is one of the most tender cuts of deer meat. Although it is commonly cut into roasts, you can easily slice a tenderloin into steaks for pan-frying, broiling or grilling.
We recommend medium rare, sprinkled with very little spices only. Serve with vegetables and a dark sauce. Red wine is best!
The thawing time depends on many factors such as size, weight, packaging, and type of meat. Please refer to our thawing chart ≫here≪