Venison stir fry strips from the hind leg muscle of the carcase, with all visible fat removed. Dry fried for 2-3 minutes without the addition of oil until lightly browned and cooked through.
Minced venison from trim and whole muscles. Dry fried for 4-5 minutes without the addition of oil until browned and cooked through.
Raw venison stir fry strips from the hind leg muscle of the carcase, with all visible fat removed.
Raw minced venison from trim and whole muscles.
Raw venison from the hind portion of the carcase.
Venison from the hind portion of the carcase. Dry fried for 2 minutes each side without the addition of oil until cooked to a ‘medium rare’ state then left to rest.
Diced venison from the forequarter portion of the carcase, with all visible fat removed. Dry fried for 5-6 minutes without the addition of oil until browned and cooked through.
Raw diced venison from the forequarter portion of the carcase, with all visible fat removed.
Raw meat from whole rabbit carcase, offal and bone removed.
Flesh portion without offal or skin. Small amounts of external fat may remain but large deposits around organs were removed. Cooked by casseroling with water, then draining.
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