Box contains:
Minced Venison, 2 packs, 400g per pack,
Red Deer Loin Medallions, 2 packs of 2, 120g per pack,
Venison & Mushroom Burgers, 2 packs of 2, 300g per pack
This selection is expertly curated by our experienced Butchers here in Aberdeenshire from our deliciously versatile Minced Venison that's rich and full of flavour, tender Red Deer Loin Medallions and our Venison & Mushroom Burgers, perfect for a quick midweek dinner.
Allergen advice: for allergens, including cereals containing gluten, see ingredients in CAPITALS.
Venison & Mushroom Burgers
Contains pork.
Venison (48%), mushroom duxelle (15%)(mushrooms (94%), onions, salt, olive oil, parsley, black pepper, tarragon, chives.), pork (10%), EGG, gluten free breadcrumbs (rice flour, gram flour, maize starch, salt, dextrose), water, onion, salt, parsley, pepper, cumin, sage, cinnamon, nutmeg.
Minced Venison
From defrosted
Allow the mince to come to room temperature prior to cooking. Remove all packaging. Preheat a wide, heavy bottomed pan over a high heat and add 5ml (1 tspn) of oil.
Add minced steak and brown all over for 6-9 minutes per 440g. Then use as per your favourite recipe.
Ensure the minced steak is piping hot throughout before serving. Using a wide heavy bottomed pan will allow the minced steak to spread out and brown in a thin layer.
Break up the minced steak with a wooden spoon before or during cooking to release the meaty flavour.
Red Deer Loin Medallions
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.
Venison & Mushroom Burgers
From defrosted about 20 minutes before cooking, remove the burgers from the packaging and allow to come to room temperature.
Preheat a heavy frying pan, ridged griddle pan, grill or BBQ to a medium-high temperature.
Brush each side of the burger with a little oil. Cook the burgers for 9-10 minutes, turning occasionally.
Don't press down while cooking as this can dry them out.
Place the burgers on a rack, cover loosely with foil and leave to rest for 3-5 minutes before serving.
Ensure product is piping hot throughout before serving.
Minced Venison
| Typical per 100g |
| Energy: 442 kJ/ 104 kcal |
| Fat: 1g, of which Saturates: 0g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 23.4g |
| Salt: 0.1g |
Red Deer Loin Medallions
| Typical per 100g |
| Energy: 442 kJ/104 kcal |
| Fat: 1g, of which Saturates: 0g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 23.4g |
| Salt: 0.1g |
Venison & Mushroom Burgers
| Energy: 521 kJ/ 124kcal |
| Fat: 3.2g, of which Saturates: 1.1g |
| Carbohydrate: 7g, of which Sugars: 1.8g |
| Fibre: 1.4g |
| Protein: 16.4g |
| Salt: 1.2g |
Supplied frozen
Our British, grass-fed, melt-in-your-mouth steak and our commitment to quality have earned us over 380,000 five-star customer reviews, not to mention our abundance of industry awards.
For almost 50 years, Donald Russell has carefully selected the highest quality beef, lamb, pork and more to supply the world’s top restaurants and luxury hotels, and are proud to deliver the same top-quality, great-tasting food direct to your door.
