Size:	6-7 Six Flank Packs (36-42 pieces, approx. 12lbs total).
Features:	Free Range, Sub-Therapeutic Antibiotic & Hormone Free, Individually Vacuum Packed
Origin:	New Zealand

The flank steak is a thin steak with a pronounced grain cut from around the belly and most often marinated before being either grilled or broiled.  Venison flank steaks can be prepared using these traditional methods, but are also often braised because they’re so lean compared to beef.

Venison (aka deer meat) is lean, naturally tender and darker than beef with a robust game flavor.  It is also very low in cholesterol while possessing healthy vitamins, minerals, and omega 3 levels.

Store fresh venison flank steaks in your refrigerator until you’re ready to use them or freeze for long term storage.  Frozen flank steaks should be kept frozen until you’re ready to use them (then thaw only as many as you need).

Thawing Tips

Flank steaks draw in marinades extremely well.  Besides introducing additional flavor, marinades also help keep the meat moist and tender while cooking.  Vinegar, wine or citrus juice marinades are common, but you can also marinate meat in a mixture of oil, herbs and spices. Oil Marinade Tutorial

Venison flanks are often seared and left rare in the middle to help keep them moist.*  They are also delicious when braised.

How to Braise Meat
Braising Liquid Recipes

The naturally rich flavor of venison is commonly paired with fruit (apples, pears, or cherries), fresh mushrooms, juniper berries, thyme, rosemary and/or red wine. If you’re looking for a starch to serve with your venison, consider sweet potatoes, polenta, or risotto (how to make risotto).

Recommended Internal Cooking Temperature:
* The USDA recommends cooking all farmed game meats to an internal temperature of 160 degrees.

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