Reindeer, Steaks, 2 in a 250g pack
£15.45
Out of stock
- Our Reindeer Meat is sourced directly from Scandinavia
- It's butchered by us here at Kezie
- Includes 2 x 125g Reindeer Steaks in a 250g pack
Why not try:
- Grilled Reindeer: Season the steaks with salt and pepper. Grill them over medium-high heat until cooked to your desired level of doneness. Serve the grilled steaks with redcurrant jelly, accompanied by roasted potatoes and sautéed vegetables.
- Reindeer Steak with Juniper Berry Sauce: Sear the seasoned steaks in a hot skillet with butter or oil until browned on both sides and cooked to your liking. Remove the steaks from the pan and let them rest. In the same pan, add crushed juniper berries and deglaze with red wine or beef broth. Stir in a touch of cream and simmer until the sauce thickens slightly. Serve the steaks with the juniper berry sauce alongside mashed potatoes and roasted root vegetables.
- Reindeer Steak Carpaccio: Thinly slice the cooked steaks and arrange them on a plate. Drizzle with extra virgin olive oil and sprinkle with sea salt and cracked black pepper. Top with shaved Parmesan cheese and fresh arugula or watercress. Serve the reindeer carpaccio as an elegant appetizer or light main course.
- Reindeer Steak Stir-Fry: Slice the cooked steaks into thin strips. Stir-fry them in a hot wok with an array of colourful vegetables like peppers, mangetout, carrots, and mushrooms. Add a sauce made with soy sauce, garlic, ginger, and a touch of honey or chilli sauce. Serve the flavorful stir-fry over steamed jasmine rice or noodles.
- Reindeer Steak Salad with Lingonberry Vinaigrette: Thinly slice cooked steaks and arrange them on a bed of mixed salad greens. Drizzle with a homemade lingonberry vinaigrette made with lingonberry preserves or cranberry sauce, olive oil, Dijon mustard, and apple cider vinegar. Garnish with toasted walnuts or pecans and crumbled blue cheese for a delicious and vibrant salad.
Latest Review
Values of cooked product | Product (Per 100g) |
---|---|
Energy (kJ) | 678 |
Energy (kcal) | 161 |
Fat (g) | 4.3 |
of which Saturates (g) | 2.3 |
Carbohydrates (g) | 0.4 |
of which Sugars (g) | 0.3 |
Protein (g) | 30.1 |
Salt (g) | 0.18 |
For best results pan fry from defrost. The following instructions are guidelines only. Ensure that the product is thoroughly cooked before serving.
Do NOT refreeze after defrosting.
PAN FRY
- Defrost in a refrigerator for 12 hours
- Remove from all packaging before cooking.
- Allow steak to rest at room temperature for 10 minutes before cooking.
- Rub the steak with a little oil and season with salt and pepper.
- Heat a heavy based frying pan over a high heat for 2-3 minutes.
- Place the steak in the dry pan and cook over a high heat for 1 minute each side.
- Add additional timing for preferred steak:
- 2 minutes each side for rare.
- 3 minutes each side for medium.
- 4 minutes each side for well done.
- Once cooked, rest for at least 5 mins.
BBQ
- Defrost in a refrigerator for 12 hours
- Remove from all packaging before cooking.
- Allow steak to rest at room temperature for 10 minutes before cooking.
- Rub the steak with a little oil, and season with salt and pepper.
- Ensure the BBQ is hot, place gently on the griddle & cook for 2-3 minutes each side.
- Add additional timing for preferred steak:
- 2 minutes each side for rare.
- 3 minutes each side for medium.
- 4 minutes each side for well done.
- Once cooked, rest for at least 5 mins.
Keep frozen at -18°C. Use by date indicated on the pack. Should this product defrost, keep refrigerated and consume within 2 days.
Reindeer Meat (100%)
Allergen Advice: For allergens, see ingredients in BOLD
This game meat may contain shot & bone, we have taken every care to ensure these have been removed.
1 review for Reindeer, Steaks, 2 in a 250g pack
-
Quite simply the best meat I have ever eaten, just seasoned with Kosher Salt and Black pepper and then seared in Butter for 12 minutes. Divine.
Add a review
1 review for Reindeer, Steaks, 2 in a 250g pack
-
Quite simply the best meat I have ever eaten, just seasoned with Kosher Salt and Black pepper and then seared in Butter for 12 minutes. Divine.
Adam Corrigan - 7 January 2022
Quite simply the best meat I have ever eaten, just seasoned with Kosher Salt and Black pepper and then seared in Butter for 12 minutes. Divine.