Venison Strip Loin
Blackwing Meats

All of our testers remember having venison at some point in their lives, but after tasting this venison strip loin, none of us could figure out why we haven’t kept eating it!

Venison is like a light beef, but it’s not light in flavor or juiciness. More tender than beef and known for its deep and rich flavor, almost like a woody, but fruity red wine, the flavor is full and satisfying.

This meat is great seared quickly on all sides in a hot pan to seal in its juices and maintain it tenderness. We cooked our piece of venison in hot coconut oil and then add a dusting of garlic powder. We then thinly sliced the medium rare meat into tender pieces that practically melted in our mouths. We loved the simplicity, and yet it tasted like something from an expensive restaurant.

Maybe that’s why restaurants are serving more and more of it: full flavor with great health benefits. Full of protein, B Vitamins and iron this is great meat to eat if you want a red meat but with lower calories and cholesterol.

This supplier does it right. This venison is farm raised and grass and alfalfa fed to make it tender and give it great flavor. Unlike wild venison, the farm raising keeps the meat tender and with a milder, less gamey taste. No hormones or antibiotics are ever administered and the meat is vacuum-sealed and shipped frozen for freshness.

This is definitely a meat to add to your diet for its health benefits, as well as rich flavor. Adaptable to many forms of cooking, condiments and ingredients, this meat can be ground for patties, cut for kabobs, simmered in a stew, braised, or even grilled. We couldn’t resist the recipe Pan Seared Venison with Rosemary and Dried Cherries: click on it and see if it doesn’t call to you too!

Take a lesson from all the cultures that have revered venison for centuries: add this to your menu and see just how tender, flavorful, juicy and healthy venison can be.