Venison Loin Fillet Weight (and species):220g-300g (Muntjac) Add the tongue and weigh

Add the tongue and weigh the it down with a ceramic plate so that it is completely submerged in the brine

olive oil and a squeeze of lemon juice just before cooking to make it extra crispy

These free-range birds enjoy a diet of home-grown cereals and pulses

A classic family favourite

I often roast first for 10 mins in the oven before BBQing for that smokey flavour

Venison Loin Fillet Weight (and species):220g-300g (Muntjac) Add the tongue and weighSeason: Available all year A very tender cut Larder trimmed Choice of 4 sizes Choice of 3 different types of venison Dispatched chilled The loin fillet is cut from both sides of the deer saddle and has been larder trimmed. It is a very soft and tender cut, preferred by most chefs. With its tender texture and slight fat covering to enhance its rich, deep flavour, its comparable to the well loved beef sirloin but leaner, thanks to the diet, size, and