Venison
Waitrose venison has a characteristic game taste with a texture similar to lean beef. It contains a small amount of natural fat which helps bring out its flavour and keeps it naturally moist and juicy as it cooks. Waitrose venison is naturally reared on carefully chosen English farms where the deer are raised under the highest standards of animal welfare. They thrive in these conditions and full-flavoured, rich, juicy venison of a consistently high standard is the result. Waitrose sell a choice of venison including:
Vension grills
These are large, oval burgers made from minced venison.
Uses: Grill or pan-fry and serve with baked potatoes, stir-fried red cabbage and a fruity relish or redcurrant jelly.
To store: Keep in the fridge in the original wrapping, below and away from cooked foods and any ready to eat food. Store until the use by date. To freeze, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Never re-freeze raw meat that has been frozen and then thawed. Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw meat.
To prepare: Remove all packaging.
To cook: To grill, preheat the grill to medium, place on a grill pan and cook for 6-7 minutes on each side, turning once. To pan-fry, heat 1 tsp of oil in a non-stick frying pan. Place the meat in the pan and cook for 6-7 minutes on each side, turning once. When grilling or pan-frying ensure that the surface of the meat is thoroughly cooked and there is no pink meat. Do not reheat once cooled. Cool any leftovers to room temperature, refrigerate within 2 hours and consume within 2 days.
Venison steaks
Venison steaks are tender, lean, boneless cuts, they have a similar flavour to lean beef and are quick and easy to cook.
Uses: Pan-fry or grill venison steaks. For best results marinate the steaks in the fridge in a combination of any of the following ingredients to ensure the meat remains moist and tender during cooking: red wine, olive oil or orange juice with crushed juniper berries crushed black peppercorns or redcurrant jelly. Serve with roasted new potatoes and braised red cabbage.
To store: Keep in the fridge in the original wrapping, below and away from cooked foods and any ready to eat food. Store until the use by date. To freeze, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Never re-freeze raw meat that has been frozen and then thawed. Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw meat.
To prepare: Remove all packaging. Brush with a little olive oil or melted butter before cooking.
To cook: To grill, preheat the grill to medium, place on a grill pan and cook for 4-5 minutes on each side, turning once. To pan-fry, heat 1 tsp of oil in a non-stick frying pan, place the meat in the pan and cook for 4-5 minutes on each side, turning once. When grilling or pan-frying ensure that the surface of the meat is thoroughly cooked. Do not reheat once cooled. Cool any leftovers to room temperature, refrigerate within 2 hours and consume within 2 days.
