Oisín
(pronounced Osh-een) is Gaelic for 'young
deer' and is only found on the worlds highest
specification venison. Used by top chefs around
the globe, Oisín
is wonderfully lean, with a superb mild taste.
| Finnebrogue
Venison: Rick Steins Food Hero |
 "I
believe that Oisin will change the mind
of everyone about venison. Once you have
eaten it you will understand just how tender
and delicately gamey in flavour it is.'
Rick Stein
Rick
Stein's Food Heroes |
Finnebrogue Oisín
is venison exclusively from stock between 9 and
21 months of age, it is tender with a superb mild
flavour. Raised following a strict quality, traceability
and welfare standard Finnebrogue Deer also benefit
from a Non-GM natural feed diet.
Contains less than 3% fat
Oisín
is high in iron and essential Omega3 yet naturally
low in fat and cholesterol.
Look for Finnebrogue products
in major retail outlets:
UK Mainland
Finnebrogue Oisin - exclusive to Marks and Spencer
UK
Northern and Southern Ireland
Finnebrogue Oisin - Superquinn Ireland, Tesco
Ireland & Marks and Spencer Ireland
| Marks
& Spencer |
 |
 |
 |
| Oisin Venison Grill
Steaks |
Oisin Venison Leg Steaks |
Oisin Venison Sausages |
|
 Suggested
Recipe for Finnebrogue Oisin Steak
Season your Oisin Steak Cannons with salt
and black pepper.
Place a frying pan on a high heat.
Add one teaspoon of oil per Steak Cannon to the
pan.
Add 1oz butter - let butter foam. Place Steak
Cannons in pan.
Reduce heat if necessary to stop butter from burning
but let it continue to foam.
Turn Steak Cannons regularly covering with the
oil and butter.
Cook until brown on all sides - for a 'medium'
steak this should take approximately 4 minutes.
Rest in an oven on low heat for 5 minutes before
serving.
A Red Wine Sauce Suggestion
Pour all exces oil and butter mixture out of the
pan.
Add one glass of Red wine to pan.
Simmer until mixture is reduced to 25% of the
original.
Stir in one tablespoon of red currant jelly.
Add 100ml of beef or chicken stock.
Simmer until a sauce consistency has been obtained.
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