In maintaining our raising, feeding and processing standards, Highland Deer Farm strives to supply a consistently reliable and tender product that does not require much, if any, tenderizing. However, if you do wish to add something to complement the naturally mild flavor, please keep in mind the following.
Pan-Frying: Cook over med-high heat, 2-3 minutes per side for medium rare. Let rest 1-2 minutes.
Best with: 1" thick steak, medallions, tenderloin, cutlets, butterfly steaks from hind legs, strip or short loin.
Sautéing and Stir-Frying: Cook over high heat for 20-50 seconds for medium rare.
Best with: 1/4" wide strips from strip or short loin, tenderloin, or hind legs.
Roasting: Preheat oven to 425, roast 20 miutes for medium-rare. Let rest 10 minutes before serving.
Best with: 2 1/4" thick cuts of strip or short loin, tenderloin, or from hind legs.
Barbecuing: Cook over high heat for 2 1/2 to 3 minutes per side for medium rare. Let rest 1 minute.
Best with: Boneless strip loin, tenderloin, steaks, medallions, or cutlets.
Grilling: Cook over a high heat 2-3 minutes per side for medium rare. Let rest 1 minute.
Best with: 3/4" steaks, medallions, butterfly steaks and cutlets.
Brochettes/Kebobs: Grill over high heat for just 2 minutes per side for medium rare. Let rest 1 minute.
Best with 1" cubed pieces (usually from hind legs)
General Guidelines and "Rules of Thumb" for Ostrich:
Ostrich tastes like steak and cooks like chicken. General Guidelines for cooking Muflon-Lamb:
Unlike our leaner products, namely venison and ostrich, lamb benefits best from the "low and slow" cooking method, and while we raise and process Muflon rather than common domesticated sheep, their meat can effectively be prepared the same as any lamb. |
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