Venison Escallop

Venison Escallop

5 out of 5 based on 6 customer ratings
(6 customer reviews)

£3.73£4.94

Quick Frying Venison Steak

£3.73
£4.94
SKU: 375 Category:

Product Description

Venison escallop is a quick frying steak that is cut from the haunch. It is quite lean and has a good gamey flavour to it. Ideal for bbq’s or as a quick meal with a little difference.

At Macbeth’s we use quality assured wild scottish venison from local estates.

Additional Information

Awards

1 Gold Star – Great Taste Awards 2011

Brand

Macbeth’s

Cooking Style

Grill / Fry

Fresh or Frozen

Fresh

Meat Type

Venison

£ / kg

21.95

Shelf Life

7 Days

6 reviews for Venison Escallop

  1. 5 out of 5

    :

    I am extremly happy about this venison. They are reasonably and good service. thanks to them

  2. 5 out of 5

    :

    Venison in marinade sauce. Cube the venison. Make a marinade from 4 bay leaves, basil and 1/2 a pint of red wine. Marinade the venison for 24hrs. For the casserole.:8 oz shallots,large carrot, chopped.Chopped celery.3 large chopped tomatoes.2 tablespoons redcurrant jelly.1 tablespoon full tomato puree.2 crushed cloves garlic.1 teaspoon crushed black pepper.4 oz mushrooms. Place marinade in a large pot and heat for a few minutes before adding the garlic, carrot onion, mushrooms and celery. Stir for a few minutes. Add the tomatoes, tomato puree, crushed pepper and redcurrant jelly and bring to the boil. Simmer for around 1½ hours stirring occasionally. Thicken the casserole, mix 2oz cornflour with a little water and a little of the gravy from the pot. Serve with mashed potatoes and runner beans and the venison sauce

  3. 5 out of 5

    :

    Delicious! Will definitely purchase again.

  4. 5 out of 5

    :

    Bloomin’ marvellous, I eat at least one each week! Such good meat and perfect for one person.

  5. 5 out of 5

    :

    A beautiful tasty meat which is brilliant pan fried in butter and to ‘die for’ eaten with a quality red wine!

  6. 5 out of 5

    :

    Delicious! Pan fried in butter until cooked rare. I served with a redcurrant sauce and potatoes dauphinoise with veg. So tender. I’m looking forward to cooking the rolled saddle I have.

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