Venison Strip Loin comes from the back of the deer, near the spine. It has more marbling than the fillet giving it a richer flavour. Firm texture with a good balance of tenderness and chew it is ideal for grilling or pan-searing. Fillet Steak comes from the “tenderloin”section, located under the spine. A most tender cut with a buttery texture and less marbling, so it has a milder flavour. Often served as medallions or whole-roasted.
Best cooked rare to medium-rare to preserve tenderness.
Pan-searing venison striploin is a fantastic way to bring out its rich, gamey flavour while keeping it tender and juicy.
Preheat a heavy pan/griddle over medium-high heat for 3–5 minutes. Add a god splash of rosemary and sea salt Yorkshire Rapeseed Oil and get it smokey hot
Place the venison striploin in the pan and sear undisturbed for 2–3 minutes per side to build a crust.
If needed, turn it to its sides and ends for another 1–2 minutes
Adjust the heat to medium if it gets too smoky.
Use a digital meat thermometer or the finger test
Remove from heat at 55°C for medium-rare to medium. Let it rest for at least 10 minutes.
Pair with a chimichurri sauce, a blackberry reduction, green peppercorn sauce or red wine reduced with a tablespoon of Stokes Sauces Hoisin and a few crushed juniper berries.
