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 |
