Venison Steak

Description of Venison Steak

Deliciously lean, tender and nutritious meat. The deer live on vast pastures in New Zealand, where they have plenty of room to graze and drink from local streams.


Box: Two portions, a total of 300 grams.

The most delicious flavour combinations with Venison Steak

Delicious served with red cabbage, mashed potatoes and a red wine gravy.

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100% Venison


Nutritional values

Per 100 Gram.


Energy kcal


Energy kJ




Saturated fat










NOTE:  game may contain hail fragments.

Preferably thaw one day in advance outside the packaging and in the refrigerator.

Heat the meat to 70°C at the core. Briefly sear the steaks on both sides in a hot pan for a total of about 8 minutes.

Venison steak with fried chorizo crackling,

roasted eggplant and lentils

4 Servings


  • 4 venison steaks
  • 100g chorizo, cut into tiny cubes
  • 400g cooked lentils
  • ½ tsp ground cumin
  • 6 tbsp of olive oil
  • 1 eggplant
  • juice and zest of ½ lemon
  • 1 bunch chopped fresh coriander

Allow the steaks to reach room temperature and season with salt and pepper.

Meanwhile, fry the chorizo cubes in a skillet until crisp. Stir the lentils in with the chorizo cubes, 2 tablespoons of olive oil and cumin. Place the eggplant on an open fire (stove) and cook until black and charred all around.

Place the eggplant in a bowl of cold water and leave to cool off completely. Rub the blackened skin off the eggplant and pat dry. Chop the eggplant flesh coarsely and stir with 2 tablespoons of oil, the lemon zest and juice, chopped coriander and salt and pepper.

Heat the rest of the oil in a frying pan and fry the steaks to taste until cooked and brown. (About 2 minutes per side for medium). Cut the steaks into slices.

Split the lentils into 4 bowls, put the eggplant on top and place the slices of steak next to it.