Grass Fed Beef Feather Blade slow cook savoury sauces that complement its

savoury sauces that complement its depth

Roast until blushing pink in the middle and rest well before carving

it is relatively easy to carve by removing the line of bones from the side first of all before slicing

the venison is encased in a delicate puff pastry with a rich mushroom duxelle

and sliced into neat medallions

Grass Fed Beef Feather Blade slow cook savoury sauces that complement itsLike a brisket, but it might just be better? From our heritage breed beef, dry aged to perfection and ready for your barbecue. Without a doubt, my favourite cut of beef to slow smoke. Infinitely preferable and easier than brisket. More flavour, better texture and much better value. Leave the fat cap on and dust in your favourite dry rub and smoke until it hits 85C internal. Wrap in foil then bring it up to 95C and rest for at least an hour. Lip