Pay in 4 interest-free payments of $4.99 Learn more
Ships within 48 hours · Estimated delivery Sep 5 - Sep 10
Winner of a Great Taste Award 2017
folded into lightly scrambled eggs or as the consummate accompaniment to a smoked fish platter
Please refer to Cooking Guidance for Wild Boar roasting joint or Wild Venison haunch roasting joint
The different colours show well in the slice when served cold
feet and innards removed (select the 'dressed’ option)
Venison Tenderloin Fillet partridge Winner of a Great TasteAvailable: All year Very tender Pack of 2 Pack weight approx 250g 300g Dispatched chilled The tenderloin comes from the underside of the saddle. It is the most tender fillet, and can be panfried or roasted. Just rub with oil and season, and then either pan fry for 2 5 minutes per side or alternatively pan fry for 1 minute per side before roasting for 2 4 minutes (vary cooking time according to preference). Leave to rest for 5 minutes before serving.
