The French Pâté Collection Perfect for a cocktail party or appetizers at a family feast, this trio is a perennial favorite and makes a lovely hostess gift.
Dry-Cured Saucisson SecServe saucisson sec with charcuterie for an ideal and easy party starter.
Worthy of the lord of the manor, venison is versatile, healthy and easy to prepare. Our venison is ranch-raised in New Zealand on vast acres of tall grasses, without antibiotics or hormones.
Unlike hunted game meats, Cervena venison is tender and mild tasting. This is because the deer are naturally raised on vast farms in New Zealand where they are able to roam and graze in stress-free conditions. The deer feed on tall grasses, which may be supplemented during the colder months with natural feed like hay and silage. No growth hormones or steroids are ever administered, and the deer grow to no more than 36 months of age. This premium product is distinguished from all other venison by the trademarked assurance that the meat has been naturally-raised and processed according to the strict quality standards of the Cervena brand in plants that are specifically licensed and regularly audited by an independent agency. Cervena venison is a high-quality protein and one of the healthiest red meats available today. It is naturally low in calories and fat, yet packed with nutrients like iron, zinc and B vitamins. According to the USDA National Nutrient Database, venison has about 20% less fat and about 100 fewer calories per 3.5 ounce serving than beef. It's the ideal meat to include as part of a healthy and balanced diet during any season. Osso buco is a traditional Italian term meaning “bone with a hole” and usually refers to the cross-cut shank of a veal calf, taken from the top of the thigh. With its high proportion of meat to bone, our venison osso buco makes for a spectacular variation on a classic Italian favorite. Cook osso buco low and slow to extract all the deep flavors and rich bone marrow. Reduce the braising liquid for a sauce with depth and dimension and serve over a puree of potatoes and celeriac.
"Chef Adam Heath serves his venison shanks with freshly-made butternut squash ravioli, mushroom ragout and a fragrant vanilla foam."
"Cookbook author Pam Anderson likes to braise veal shanks with minced prosciutto, letting the salt from the meat flavor her sauce. She serves the tender meat over turmeric-tinted polenta."
"Marco Canora's recipe gets added flavor from a soffritto, which he makes with red onions, celery and carrots quickly stewed with crushed tomatoes."