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Venison steak

approx. 250 g

    Extra information

    Venison steak

    Usage

    Preparation: Preparation: Remove the venison steak from the refrigerator and packaging 1 hour before use. Let it come to room temperature, covered. Pat the venison steak dry with kitchen paper and sprinkle with herbs. Frying pan: heat (olive) oil in a frying pan and fry the venison steak until brown on both sides for 2-3 minutes. Then prepare the venison steak in the oven. Oven (150°C): place the seared steak on a rack in the center of a preheated oven and bake for 6-8 minutes. Let the venison steak rest for 10 minutes on a lukewarm plate under a tea towel before cutting. Please note: heat thoroughly. Warnings and restrictions on use
    The special (vacuum) packaging optimally preserves the taste and quality of the meat. As a result, meat juices may be visible in the packaging. An unpleasant odor may be released after opening. This smell will disappear automatically shortly after opening.

    Ingredients

    Ingredients: venison.
    Of which added sugars 0.00g per 100 grams and of which added salt 0.00g per 100 grams

    Nutritional values

    These values ​​apply to the raw product.

    Type Per 100 Grams
    Energy 637 kJ (152 kcal)
    Bold 7.1g
    of which saturated 3.7g
    of which unsaturated 1.7g
    Carbohydrates
    of which sugars
    Dietary fiber
    Proteins 22g
    Salt 0.2g

    Venison steak

    approx. 250 g

      Product form

      Venison comes from New Zealand pastures where they have enormous plains to grow on.​ * Juicy, tender meat with a mild gamey flavor * Surprisingly easy to prepare * ​ * ​

      €12 , 50

      €13,65 (incl. btw)

        Characteristics

        Paper and/or wood of certified origin, Gluten-free, Lactose-free

        Save

        Not suitable for freezing at home.

        Description

        Venison comes from New Zealand pastures where they have enormous plains to grow on.​


        * Juicy, tender meat with a mild gamey flavor
        * Surprisingly easy to prepare
        * ​
        * ​

        Extra information

        Venison steak

        Usage

        Preparation: Preparation: Remove the venison steak from the refrigerator and packaging 1 hour before use. Let it come to room temperature, covered. Pat the venison steak dry with kitchen paper and sprinkle with herbs. Frying pan: heat (olive) oil in a frying pan and fry the venison steak until brown on both sides for 2-3 minutes. Then prepare the venison steak in the oven. Oven (150°C): place the seared steak on a rack in the center of a preheated oven and bake for 6-8 minutes. Let the venison steak rest for 10 minutes on a lukewarm plate under a tea towel before cutting. Please note: heat thoroughly. Warnings and restrictions on use
        The special (vacuum) packaging optimally preserves the taste and quality of the meat. As a result, meat juices may be visible in the packaging. An unpleasant odor may be released after opening. This smell will disappear automatically shortly after opening.

        Ingredients: venison.
        Of which added sugars 0.00g per 100 grams and of which added salt 0.00g per 100 grams

        Nutritional values

        Deze waarden gelden voor het onbereide product.

        Soort Per 100 Milliliter RI*
        Energie 167 kJ (40 kcal)
        Vet 1.5 g
        waarvan verzadigd 1 g
        Koolhydraten 2.8 g
        waarvan suikers 2.8 g
        Eiwitten 3.7 g
        Zout 0.07 g
        Vitamine B12 / Cyano-Cobalamine 0.46 µg 18%
        Calcium 119 mg 15%
        * DRI= dagelijkse referentie-inname.

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