Chiang Mai - Venison Whole Loin.

Price: ฿500 per kg

What it is — and what it's famous for

Venison 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.

Flavour & texture

Very lean, dark and richly flavoured, with a clean, mildly gamey finish and a fine, silky texture when served pink.

How to cook

• Best methods: cast-iron pan-sear, grill, or sear and finish in the oven.
• Pat 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.
• Temperature: Pull at 49-51°C for medium-rare (final about 54°C). Do not cook past medium, because lean venison dries quickly.
• Rest & thaw: Rest for 5-10 minutes, then slice against the grain. Thaw overnight in the fridge and pat completely dry before searing.

Serving & pairs with

Allow 200-250g per person. Pairs with redcurrant or red-wine jus, juniper, blackberries, buttered greens and roasted root vegetables.

Product details

• Brand / origin: Chiang Mai
• Pack: 4pc x 250g (1Kg ±50g) ฿500 · 1pc x 1kg (±50g) ฿500 · 4pc x 300g (1.2Kg ±60g) ฿600