This venison steak is offered as six technical parts, cleanly skinned. Ready to portion, therefore. Venison is very tender and also nuanced in flavor. The taste of the meat is partly determined by the diet. The true connoisseur can determine from the taste in which season the animal was shot. The younger the deer, the more tender the meat. The meat is best when it is still a bit pink in color. Deer pairs well with various types of sauces, such as: red wine sauce, cognac sauce, and red currant sauce. Also delicious with beets and apple and various mushrooms. The hunting season for deer in the Netherlands is split. From January 1 to March 15, the hunt is open for roe deer, and from May 1 to September 15, hunting is allowed for roe buck. You can find venison at HANOS under the label 'Neerlands wild'.
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