Venison Tenderloin Fillet partridge our skirt steak is cut

our skirt steak is cut from the flank and so is a little tougher than most other steaks

even though it has been cured (brined in salty water

Perfect in batter

Winner of a Great Taste Award 2017

The different colours show well in the slice when served cold

Venison Tenderloin Fillet partridge our skirt steak is cutAvailable: 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.