Venison
The dark reddish brown venison meat is made of a robust structure. The most precious part, the back, suits remarkably well for medallions.
Product | Nr |
---|---|
Leg, bone-in | 125044 |
Leg, boneless | 125029 |
Shoulder, bone-in | 125045 |
Shoulder, boneless | 125046 |
Back, bone-in | 125023 |
Back, boneless | 125024 |
Breast, boneless | 125047 |
Neck, boneless | 125048 |
Goulash, fine | 125041 |
Fillet | 125025 |