Non-stunned Halal
Sustainably managed UK countryside
Temperature-controlled Woolcool packaging
Halal Venison Henry Steaks are thin-cut leg steaks from deer, Certified Halal and produced in the UK. Cut from the leg primal and trimmed Fat-On or Fat-Off, they're packed from 500G up to 4KG and built for quick pan-searing or grilling, not the long, slow roasting a big joint needs.
What sizes do Henry Steaks come in?
Choose from three steak cuts, 225-250G, 450-500G or 650-750G, trimmed Fat-On or Fat-Off. Packs run 500G to 4KG, in 500G, 1KG, 2KG or 4KG, from a single steak to a family batch.
How do you cook venison Henry steaks?
Pat the steaks dry and pan-sear over high heat for 2-3 minutes a side for medium-rare, then rest before slicing. Venison responds well to fast, hot cooking, so these steaks reward the same rich seasoning as a roast haunch, just condensed into minutes. Butcher's tip: let steaks reach room temperature first so they cook evenly.
What exactly is a venison Henry steak?
A Henry steak is a leg steak, sliced thin from the venison leg rather than left as one roasting joint. This range comes only as steaks, from 225-250G up to 650-750G, Fat-On or Fat-Off, never as a single uncut piece.
A single 225-250G steak makes one hearty portion, while a 450-500G steak comfortably serves two. For a bigger appetite or to share, order the 650-750G cut. Packs run from 500G up to 4KG, so a 1KG pack suits a family meal and a 4KG pack works for batch cooking or a freezer stock-up.
Keep these steaks refrigerated at -2C to +4C and use by the date on the pack, or freeze for up to 1 month. If freezing, do it the day they arrive, then thaw fully in the fridge before cooking.
These leg steaks carry the same deep, gamey flavour prized in a slow-roasted haunch, but they're ready in minutes rather than hours.
Pan-sear and serve with a redcurrant or red wine jus, or slice thin for a spiced stir-fry with peppers and onions.
Cut into strips, they also work well in a kati roll or wrap with a yoghurt-based marinade for a Middle Eastern-style skewer.
Pan-seared with a red wine reduction: sear the steaks 2-3 minutes a side, then deglaze the pan for a quick sauce.
Sliced for a stir-fry: cut the steak thin across the grain and flash-fry with peppers and onions over high heat.
Venison steak sandwich: rest the seared steak, slice thin and pile onto toasted bread with caramelised onions.
Can venison Henry steaks be cut into strips for a stir-fry?
Yes, the leg steaks slice easily into strips across the grain, and both the 225-250G and 450-500G cuts work well for this.
What's the best way to slice the steak for strips?
Cut against the grain while the steak is still cold, in thin, even strips, so each piece cooks in seconds over high heat.
What goes wrong if you slice with the grain?
Slicing with the grain leaves long muscle fibres intact, so the strips turn chewy even after a fast stir-fry.
How do you know the strips are ready?
They're done as soon as the outside loses its pink colour, usually well under a minute per batch in a hot wok or pan.