Tender loin steaks, cut by hand into delicate medallions. Packed full of the naturally deep flavours of Scottish wild venison. Pan fry and serve with a sweet, fruity sauce.

Cooking guidelines from defrosted: defrost the loin medallions before cooking. Remove from packaging and pat dry with kitchen paper.
Allow to come to room temperature. Preheat pan to a high temperature and add a small quantity of oil or alternatively brush straight onto meat, cook on a medium temperature for:

Medium: 1-2 minutes each side
Well done: 3-4 minutes each side

Rest the breast in a warm place for 4-6 minutes before serving.

Cooking appliances vary in performance, these are guidelines only.