Venison Leg Steaks



Venison is naturally tender. Cuts from the leg can be used like steak cuts. Often referred to as Denver Leg, the name is used to describe the collection of the four leg primals – the Rump, Topside, Silverside and Knuckle, when they have had all fat and silverskin removed, and have been divided into 7 or 8 subprimals.

Because venison is high in iron and low in fat and cholesterol it is important not to overcook it.

Venison leg steaks are perfect for pan frying or the BBQ. Approximate cooking time for rare is 1 min each side per cm thickness at high heat. And remember to rest before serving.

New Zealand farmed venison.


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