The climate and the rich flora of the forests give Hungarian game a characteristic taste, which is completely sealed in the roasted meat thanks to the sous-vide process, so we can serve a heat-treated, but fresh, succulent, juicy steak-like dish on the table in just 10 minutes. The venison loin is cleaned of color meat, does not contain fatty tissue and tendons, so every slice of meat offers the same view and enjoyment. The venison loin is marinated in a classic, home-made herb oil, leaving but complementing the dominant taste of the meat, so it can be made into a truly delicious venison steak. The meat in the bag can be eaten immediately after opening.
Preparation recommendations for hot pan frying: rare – 5 minutes/side, 6 minutes resting, medium – 6 minutes/side, 5 minutes resting, well done – 7 minutes/side, 1 minute resting.
