Game/Venison steak – any specie

Normally portioned cuts from leg muscles or loin – Best cooked  between rare and medium 

 

 

METHOD

  1. Remove cuts of meat from sealed bag and                               leave to rest for few minutes.

  2. Baste each cut with olive oil.

  3. Place meat in either a very hot pan or if on open fire on a grid over very hot coals.

  4. Seal both sides to retain juices.

  5. Preferably don’t pierce meat with fork when turning.

  6. Lightly season.

  7. Remove from pan.

  8. Rest for 5 minutes before serving.

  9. Cooking Time: Depends on thickness of cut.

  10. Add a sauce of your choice if required 

MEMBERS

CAMO MEAT - NEW LOGO ( effective January
image001.png
gondwana.gif
logo_camdeboo_logo.png
aa1efe_e5661926da45477bb486719334ad5c1e~
151b6b_c917f6d1709144d8986fde10b883c480~
Aloe Meats Logo.png
Logo Meat Winter copy.jpg
logo-lwv.png
Logo_main.png
Logo small.jpg
logo.png
Camomeat_PCOASA_20180515.jpg

By  Game SA 2019  ©