Tender, lean, and packed with flavour, our Wild Venison Loin Steaks make a wonderful centrepiece for a light summer supper. Cooked medium rare and served alongside a crisp cucumber and radish salad, this recipe celebrates the natural quality of organic venison while keeping things fresh, seasonal, and simple.

Serves 2

Ingredients

For the Venison

• 2 Wild Venison Loin Steaks (340g total)
• 1 tbsp olive oil
• 1 knob butter
• 1 garlic clove, lightly crushed
• 1 sprig fresh thyme or rosemary
• Sea salt
• Freshly ground black pepper

For the Cucumber & Radish Salad

• ½ cucumber, finely sliced
• 6–8 radishes, finely sliced
• 1 small shallot, finely sliced
• Handful fresh parsley, chopped
• Handful fresh mint, chopped
• 1 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• Sea salt and black pepper

Method

Prepare the Salad

1. In a large bowl, combine the sliced cucumber, radishes, shallot, parsley, and mint.
2. Drizzle with the olive oil and lemon juice.
3. Season lightly with salt and black pepper and toss together.
4. Set aside while you cook the venison.

Cook the Venison

1. Remove the venison steaks from the fridge 30 minutes before cooking to allow them to come to room temperature.
2. Pat dry and season generously with salt and black pepper.
3. Heat a heavy frying pan over a high heat and add the olive oil.
4. Once hot, add the venison steaks and cook for approximately 2–3 minutes per side for medium rare, depending on thickness.
5. During the final minute of cooking, add the butter, garlic, and thyme or rosemary. Tilt the pan and baste the steaks with the foaming butter.
6. Remove from the pan and rest for 5–10 minutes before serving.

To Serve

Slice the venison loin steaks and arrange alongside the cucumber and radish salad. Spoon over any resting juices from the venison and finish with an extra sprinkle of fresh herbs.

Organic Butchery Tip

Venison is naturally lean, so medium rare is the ideal cooking point to keep the meat beautifully tender and succulent. Overcooking can quickly dry the meat, so a short resting period is just as important as the cooking itself.