NEW! Perfectly Pink Wild Venison Steaks with All Things Butter Garlic & Herb Medallions

Ingredients

Venison Steaks (94%), (Venison, Garlic and Thyme Butter Preparation (Salted Butter (Milk), Salt), Garlic Puree, Lemon Juice, Thyme, Parsley, Cornflour, Black Pepper)) Garlic and Herb Butter Pats (Salted Butter (Butter (Milk), Salt), Garlic Paste, Lemon Juice, Parsley, Parsley Infused Oil (Sunflower Oil, Parsley), Mint Infused Oil (Sunflower Oil, Mint), Pepper, Garlic Infused Oil (Sunflower Oil, Garlic)).

Allergen Advice:

For allergens, including cereals containing gluten, see ingredients in bold.

Nutritional Information: Per 100g

Energy 785kJ/187kcal

Fat 6.4g

of which is saturates 4.5g

Carbohydrates 0.2g

of which is sugar 0.1g

Fibre <0.5g

Protein 32.0g

Salt 0.21g

Produced in the UK.

Cooking Instructions:

1. Remove product from the freezer, leaving plastic bag sealed, and allow to fully defrost in your fridge.

2. Once ready to cook, snip open the bag and dispose of cooking liquid.

3. Pat the steaks dry with kitchen towel and season with salt and pepper on both sides.

4. Place a knob of butter or some cooking oil in a frying pan on the hob and heat to a medium heat. Place each steak in the pan and cook on the reverse side for another 3 minutes.

5. Turn steaks to cook on the reverse side for another 3 minutes

6. Turn off the heat and add your Garlic & Herb butter pats to the pan for 30 seconds - either directly so they melt completely or add them to the top of the steaks.

7. Serve immediately.

Not suitable for microwave cooking.

Store in your freezer at -18°C. Once defrosted, do not re-freeze and consume within 3 days.