Butchery | Game | Deer - Deer | Le Delas Rungis
Butchery | Game | Deer - Deer
Leg of venison ready to cook, sous vide
This boneless and vacuum-packed deer/doe back presents exceptional red meat, renowned for its finesse and authentic flavor. Vacuum-packed to preserve all its taste qualities and freshness, this noble cut offers tender and flavorful meat, characteristic of quality game.
With an approximate weight of 3kg, this back constitutes a choice piece for demanding professionals. Its boneless preparation facilitates cutting and optimizes kitchen yield. Vacuum packaging extends its conservation while maintaining the integrity of the natural flavors of this exceptional meat.
Selected with high standards by Le Delas, this deer/doe back meets the expectations of chefs and restaurateurs seeking noble products for their culinary creations.
Culinary uses:
Ideal for game roasts with autumnal flavors, accompanied by seasonal mushrooms. Perfect for grilled or pan-fried medallions and tournedos, served rare or medium-rare. Excellent marinated to tenderize the meat and develop aromas. Lends itself remarkably to slow cooking in casserole with root vegetables. Sublime as finely sliced carpaccio for refined starters. Perfectly suited for artisanal game terrines and pâtés.
Storage and preparation advice:
► Store in refrigerator between 0°C and 4°C
► Remove 30 minutes before cooking to temper the meat
► Open vacuum packaging just before use
► Pat dry well before cooking to optimize browning
► Recommended cooking: rare to medium-rare to preserve tenderness
Venison/Hind Sauté Pieces 60 to 80 g Vacuum-packed (±2.5 kg): Seasonal Game Meat
This batch of venison or doe sauté pieces is vacuum-packed in approximately 2.5 kg net portions. The pieces are calibrated, each weighing between 60 g and 80 g. Venison and doe are lean game meats with a distinctive, slightly woody flavour that is highly prized during the winter months. Delas offers this product from its Butchery - Game Workshop, providing professionals (traditional restaurants, brasseries, caterers) with ready-to-use game meat, with a consistent size that is ideal for recipes involving sauces and stews.
Characteristics and culinary uses:
► Size: Regular pieces weighing approximately 60g to 80g, ensuring even cooking.
► Appearance: Dark red meat, characteristic of game.
► Taste: Strong and delicate flavour, characteristic of venison.
► Use: Ideal for seasonal stews (daube, civet, goulash) and game recipes that require long cooking times to tenderise the meat and develop the flavours.
Storage: Fresh product, to be stored at a positive temperature (0°C to 4°C). Vacuum packaging extends the shelf life.
Venison sauté ready to cook, vacuum packed.
This venison stew comes from noble deer (Cervus elaphus) hunted in France, offering exceptional meat with authentic wild game flavors. Composed of carefully selected shoulder, haunch and neck pieces, this product reveals lean and tender meat, rich in protein and low in fat. Venison is distinguished by its gustatory finesse and delicate texture, result of natural feeding in forest environment.
Vacuum-packed in 2.5 kg portions by L'Atelier du Loup, this stew guarantees optimal freshness and practical use for catering professionals. Carefully selected by Le Delas, your wholesaler at Rungis, this product is part of a rigorous quality approach, respecting the highest sanitary standards for wild game.
Culinary uses:
Ideal for preparing traditional stews simmered in red wine, accompanied by root vegetables and forest aromatics. Perfect for game terrines, fine stews and autumn seasonal dishes. Also suitable for long marinades with juniper berries, wild thyme and bay leaves. Excellent for braised preparations, salmis and accompaniments of creamy polenta or chestnut purées.
Storage and preparation advice:
► Store in refrigerator between 0°C and 4°C
► Consume within 10 days of receipt
► Caution: possible presence of shooting projectiles
► Marinate 24 to 48 hours before cooking to tenderize the meat
► Cook over low heat for extended time to reveal full flavor