The largest cut of the leg, and comparable to the back loin in texture and flavour, the Sur La Pont cut is perfect for roasts and steaks of all kinds.
These choice wild venison recipes sent to us by Raukumara Red fans. Please note these recipes are not our own and we therefore do not know their origin.
TIME REQUIRED: Prep:25mins. Cooking:3mins. Freezing 2-3 hours.
400g venison fillets.(sur la pont)
1tsp black peppercorns, crushed.
1/4 cup pistachio nuts,finely chopped.
1tbs olive oil.
Roll the meat in crushed peppercorns and pistachio nuts.
Heat the oil in a pan and quickly seal the fillets on all sides.
Wrap tightly in tin foil and freeze for 2-3 hours until firm.
When ready to serve,slice venison very thinly and serve over crisp salad with balsamic dressing.
New Zealand Wild Venison
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