Venison Tenderloin Wild Caught (approximately 190-220 grams) GF
Our venison (deer) tenderloins are all souced from wild sourced areas far west of the Lismore region. We sous vide these tenderloins for 2 hours @ 65 degrees and then rapidly chill these to stop the cooking process. Then a light cold smoke infusion takes place with apple and mesquite to compliment the venison flavour.
This product is gluten free/dairy free and FODMAP Approved.
The BEST way to finish off this incredible product is the following:
BBQ: Ideal is a very hot chargrill plate and sear to get the smokey hit off the bbq. 45-60 secs each side and then remove to serve.
Airfryer/Oven: 6-8 minutes @ 200 degrees. Just watch the caramalisation on the tenderloin. Depending on your oven/grill/airfryer these times may slightly differ.
Our venison (deer) tenderloins are all souced from wild sourced areas far west of the Lismore region. We sous vide these tenderloins for 2 hours @ 65 degrees and then rapidly chill these to stop the cooking process. Then a light cold smoke infusion takes place with apple and mesquite to compliment the venison flavour.
This product is gluten free/dairy free and FODMAP Approved.
The BEST way to finish off this incredible product is the following:
BBQ: Ideal is a very hot chargrill plate and sear to get the smokey hit off the bbq. 45-60 secs each side and then remove to serve.
Airfryer/Oven: 6-8 minutes @ 200 degrees. Just watch the caramalisation on the tenderloin. Depending on your oven/grill/airfryer these times may slightly differ.
Our venison (deer) tenderloins are all souced from wild sourced areas far west of the Lismore region. We sous vide these tenderloins for 2 hours @ 65 degrees and then rapidly chill these to stop the cooking process. Then a light cold smoke infusion takes place with apple and mesquite to compliment the venison flavour.
This product is gluten free/dairy free and FODMAP Approved.
The BEST way to finish off this incredible product is the following:
BBQ: Ideal is a very hot chargrill plate and sear to get the smokey hit off the bbq. 45-60 secs each side and then remove to serve.
Airfryer/Oven: 6-8 minutes @ 200 degrees. Just watch the caramalisation on the tenderloin. Depending on your oven/grill/airfryer these times may slightly differ.
