Elk Steak

Description

Our Elk Rump steak, is similar to venison offering a dark red meat with a fine muscle texture, Try with a fresh green salad, fresh blackberries and drizzle with a blackberry & honey glaze.

• Our Elk meat is sourced direct from the Scandinavia

 

For best results pan fry from defrost. The following instructions are guidelines only. Ensure that the product is thoroughly cooked before serving.

Do NOT refreeze after defrosting.

PAN FRY

• Defrost in a refrigerator for 12 hours
• Remove from all packaging before cooking.
• Allow steak to rest at room temperature for 10 minutes before cooking.
• Rub the steak with a little oil and season with salt and pepper.
• Heat a heavy based frying pan over a high heat for 2-3 minutes.
• Place the steak in the dry pan and cook over a high heat for 1 minute each side.
• Add additional timing for preferred steak:
  • 2 minutes each side for rare.
  • 3 minutes each side for medium.
  • 4 minutes each side for well done.
• Once cooked, rest for at least 5 mins.

BBQ

• Defrost in a refrigerator for 12 hours
• Remove from all packaging before cooking.
• Allow steak to rest at room temperature for 10 minutes before cooking.
• Rub the steak with a little oil, and season with salt and pepper.
• Ensure the BBQ is hot, place gently on the griddle & cook for 2-3 minutes each side.
• Add additional timing for preferred steak:
  • 2 minutes each side for rare.
  • 3 minutes each side for medium.
  • 4 minutes each side for well done.
• Once cooked, rest for at least 5 mins.

Keep frozen at -18°C. Use by date indicated on the pack. Should this product defrost, keep refrigerated and consume within 2 days.

Try this Steak with these great combinations…

• Garlic & Sage Butter
• Mashed Avocado
• Fried Egg
• Melted Stilton
• Mushrooms
• Roasted Red Peppers
• Shrimps

 

Nutritional Information