Allow the venison loin to come to room temperature.

Preheat your oven to 200°C.

Rub the loin with olive oil, then season with sea salt and black pepper.

In a skillet, sear the venison on all sides over high heat. This should take about 2-3 minutes per side for a good crust.

After searing, add some butter and baste the loin with the pan juices and add sprigs of fresh rosemary and thyme to the skillet for aroma.

Cover the skillet loosely with aluminum foil and place it in the oven.

Roast for about 15-20 minutes for medium-rare, aiming for an internal temperature around 56°C.

Remove the skillet from the oven, put the venison on a plate and pour over the juices and let the venison rest for 10 minutes, covered.

Slice across the grain and serve

All our meat is delivered frozen.

We deliver it to you in insulated sustainable wool packaging that can keep it frozen for 72hrs. When you receive your meat please put it straight in the freezer. Even if it has defrosted it is ok to put back in the freezer as long as it is not warm.

We deliver it frozen for a number of critical reasons:

• Natures preservative. Freezing is one of the most ancient of all methods of preservation. We firmly believe that when frozen rapidly there is no loss of quality in the meat.

• Sustainability. By freezing our meat we can ensure there is as close to zero waste as possible. Our meat is frozen as soon as it is butchered in protective packaging that allows us to keep the meat perfectly for over a year. This is vs 10 days for fresh.

• Seasonality. Like vegetables, meat has a season. By freezing our meat we can select our produce when it is at its very best. Fresh meat butchers cannot do this and you can taste the difference in our meat.

• Better supporting farmers. For our farmers it is most profitable for them to get the produce off the farm as soon as it is ready. This allows us to support them better.