Chiang Mai - Venison Rump Roast. Grass-Fed 100% Natural [ Oktoberfest Promotion ]

Price: ฿455 per kg

What it is — and what it's famous for

Venison 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.

Flavour & texture

Lean, dark and richly flavoured, with a clean, mildly gamey finish. It stays tender and juicy when roasted pink and sliced thinly.

How to cook

• Best methods: sear and roast, or reverse-sear.
• Pat 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.
• 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 15-20 minutes, then slice thinly against the grain. Thaw for 24-48 hours in the fridge and pat dry before searing.

Serving & pairs with

Allow 200-250g raw per person. Serve with red-wine or juniper jus, redcurrant jelly, roast potatoes and root vegetables.

Product details

• Brand / origin: Chiang Mai
• Feed / grade: Grass-Fed
• Pack: 1pc x 1.5kg (±75g) ฿685 · 1pc x 2kg (±100g) ฿910