{"title":"Venison","description":"","products":[{"product_id":"bb6901","title":"Chiang Mai - Venison Whole Loin.","description":"\u003cp\u003ePrice: ฿500 per kg\u003c\/p\u003e\n\u003ch3\u003eWhat it is — and what it's famous for\u003c\/h3\u003e\n\u003cp\u003eVenison loin, also called backstrap, is the long, lean muscle along the deer's back. It is the most tender and prized venison cut, famous for elegant, quick-cooked game dinners. This is Chiang Mai venison whole loin in Bangkok at ฿500\/kg, to cook at home.\u003c\/p\u003e\n\u003ch3\u003eFlavour \u0026amp; texture\u003c\/h3\u003e\n\u003cp\u003eVery lean, dark and richly flavoured, with a clean, mildly gamey finish and a fine, silky texture when served pink.\u003c\/p\u003e\n\u003ch3\u003eHow to cook\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest methods:\u003c\/strong\u003e cast-iron pan-sear, grill, or sear and finish in the oven.\u003c\/li\u003e\n\u003cli\u003ePat dry, salt well and bring to room temperature for 30 minutes. Sear the whole loin hard on all sides in a little oil, baste with butter, then finish in a 180°C oven if it is thick. Alternatively, cut it into medallions and sear for 2-3 minutes per side.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemperature:\u003c\/strong\u003e Pull at 49-51°C for medium-rare (final about 54°C). Do not cook past medium, because lean venison dries quickly.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest \u0026amp; thaw:\u003c\/strong\u003e Rest for 5-10 minutes, then slice against the grain. Thaw overnight in the fridge and pat completely dry before searing.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eServing \u0026amp; pairs with\u003c\/h3\u003e\n\u003cp\u003eAllow 200-250g per person. Pairs with redcurrant or red-wine jus, juniper, blackberries, buttered greens and roasted root vegetables.\u003c\/p\u003e\n\u003ch3\u003eProduct details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBrand \/ origin: Chiang Mai\u003c\/li\u003e\n\u003cli\u003ePack: 4pc x 250g (1Kg ±50g) ฿500 · 1pc x 1kg (±50g) ฿500 · 4pc x 300g (1.2Kg ±60g) ฿600\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Bangkok Beef","offers":[{"title":"4pc x 250g (1Kg ±50g)","offer_id":42124481331255,"sku":"bb6901","price":500.0,"currency_code":"THB","in_stock":true},{"title":"1pc x 1kg (±50g)","offer_id":42124481364023,"sku":"bb6901","price":500.0,"currency_code":"THB","in_stock":true},{"title":"4pc x 300g (1.2Kg ±60g)","offer_id":42124481396791,"sku":"bb6901","price":600.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/0578\/7447\/files\/bb6901-1.jpg?v=1775735835"},{"product_id":"bb6902","title":"Chiang Mai - Venison Rump Steak. Grass-Fed 100% Natural [ Oktoberfest Promotion ]","description":"\u003cp\u003ePrice: ฿445 per kg\u003c\/p\u003e\u003ch3\u003eWhat it is — and what it's famous for\u003c\/h3\u003e\u003cp\u003eVenison rump is famous as game at its most approachable — a lean, fine-grained steak with the deep flavour of venison but none of the toughness people fear. This is Chiang Mai venison rump steak in Bangkok at ฿445\/kg, to cook at home.\u003c\/p\u003e\u003ch3\u003eFlavour \u0026amp; texture\u003c\/h3\u003e\u003cp\u003eVery lean, dark and richly flavoured, with a fine texture and a clean, mildly gamey finish.\u003c\/p\u003e\u003ch3\u003eHow to cook\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest methods:\u003c\/strong\u003e grill or cast-iron pan-sear, hot and fast.\u003c\/li\u003e\n\u003cli\u003eSalt well and bring to room temperature for 30 minutes. Sear in a smoking-hot pan with a little oil 3-4 minutes per side for 250g steaks, basting with butter at the end. Keep the centre pink — venison is a medium-rare meat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemperature:\u003c\/strong\u003e Pull at 49-51°C for medium-rare (final about 54°C). Do not cook past medium; lean venison dries quickly.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest \u0026amp; thaw:\u003c\/strong\u003e Rest 5-10 minutes and slice against the grain. Thaw overnight in the fridge and pat completely dry before it meets the pan.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eServing \u0026amp; pairs with\u003c\/h3\u003e\u003cp\u003eOne 250-300g steak per person. Pairs with redcurrant or red-wine jus, buttered greens, and roasted roots — a distinctive game steak for Bangkok cooks who want something beyond beef.\u003c\/p\u003e\u003ch3\u003eProduct details\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eBrand \/ origin: Chiang Mai\u003c\/li\u003e\n\u003cli\u003eFeed \/ grade: Grass-fed, 100% natural (as titled)\u003c\/li\u003e\n\u003cli\u003ePack: 4pc x 250g (1kg) ฿445 · 4pc x 300g (1.2kg) ฿535\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Bangkok Beef","offers":[{"title":"4pc x 250g (1Kg ±50g)","offer_id":42124481429559,"sku":"bb6902","price":445.0,"currency_code":"THB","in_stock":true},{"title":"4pc x 300g (1.2Kg ±60g)","offer_id":42124481462327,"sku":"bb6902","price":535.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/0578\/7447\/files\/bb6902-1.jpg?v=1775735845"},{"product_id":"bb6903","title":"Chiang Mai - Venison Rump Roast. Grass-Fed 100% Natural [ Oktoberfest Promotion ]","description":"\u003cp\u003ePrice: ฿455 per kg\u003c\/p\u003e\n\u003ch3\u003eWhat it is — and what it's famous for\u003c\/h3\u003e\n\u003cp\u003eVenison rump comes from the hindquarter. It is lean and fine-grained, and as a whole roasting joint it is famous for Sunday-roast-style game dinners with deep venison flavour. This is Chiang Mai grass-fed venison rump roast in Bangkok at ฿455\/kg, to cook at home.\u003c\/p\u003e\n\u003ch3\u003eFlavour \u0026amp; texture\u003c\/h3\u003e\n\u003cp\u003eLean, dark and richly flavoured, with a clean, mildly gamey finish. It stays tender and juicy when roasted pink and sliced thinly.\u003c\/p\u003e\n\u003ch3\u003eHow to cook\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest methods:\u003c\/strong\u003e sear and roast, or reverse-sear.\u003c\/li\u003e\n\u003cli\u003ePat dry, season well and bring to room temperature. Sear all over in a hot pan, then roast at 160-180°C until the centre reaches temperature. Baste with butter or wrap the roast in bacon to keep the lean meat moist.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemperature:\u003c\/strong\u003e Pull at 49-51°C for medium-rare (final about 54°C). Do not cook past medium, because lean venison dries quickly.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest \u0026amp; thaw:\u003c\/strong\u003e Rest for 15-20 minutes, then slice thinly against the grain. Thaw for 24-48 hours in the fridge and pat dry before searing.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eServing \u0026amp; pairs with\u003c\/h3\u003e\n\u003cp\u003eAllow 200-250g raw per person. Serve with red-wine or juniper jus, redcurrant jelly, roast potatoes and root vegetables.\u003c\/p\u003e\n\u003ch3\u003eProduct details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBrand \/ origin: Chiang Mai\u003c\/li\u003e\n\u003cli\u003eFeed \/ grade: Grass-Fed\u003c\/li\u003e\n\u003cli\u003ePack: 1pc x 1.5kg (±75g) ฿685 · 1pc x 2kg (±100g) ฿910\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Bangkok Beef","offers":[{"title":"1pc x 1.5kg (±75g)","offer_id":42124481658935,"sku":"bb6903","price":685.0,"currency_code":"THB","in_stock":true},{"title":"1pc x 2kg (±100g)","offer_id":42124481691703,"sku":"bb6903","price":910.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/0578\/7447\/files\/bb6903-1.jpg?v=1775735845"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/0578\/7447\/collections\/Venison.jpg?v=1791740339","url":"https:\/\/bangkokbeef.com\/collections\/bb69.oembed","provider":"Bangkok Beef","version":"1.0","type":"link"}