Venison Tenderloin Fillet partridge even though it has been

even though it has been cured (brined in salty water

feet and innards removed (select the 'dressed’ option)

The different colours show well in the slice when served cold

Please refer to Cooking Guidance for Wild Boar roasting joint or Wild Venison haunch roasting joint

Venison Tenderloin Fillet partridge even though it has beenAvailable: All year Very tender Pack of 2 Pack weight approx 250g 300g Dispatched chilled The tenderloin comes from the underside of the saddle. It is the most tender fillet, and can be panfried or roasted. Just rub with oil and season, and then either pan fry for 2 5 minutes per side or alternatively pan fry for 1 minute per side before roasting for 2 4 minutes (vary cooking time according to preference). Leave to rest for 5 minutes before serving.