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Our incredibly tender Cervena-certified venison contains no antibiotics or growth stimulants and is a healthy alternative to other red meats. This gorgeous venison rib rack makes an elegant presentation at the dinner table.
Cervena venison is tender and mild, and unlike hunted deer meat it is never gamey in flavor. In the Cervena program, the deer are naturally-raised on vast ranches 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.
Naturally low in calories and fat, yet packed with nutrients like iron, zinc and B vitamins, Cervena venison is a high-quality protein and one of the healthiest red meats available today. 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. And thanks to its deliciously mild flavor and natural tenderness, it's the venison of choice among four-star chefs.Venison is not just for winter stews and braises. Cooking this ranch-raised venison does not require the low and slow technique traditionally used for wild deer. Our lean, ranch-raised deer meat is at its most tender and moist when seared quickly over high heat so its interior remains rare to medium rare.
D’Artagnan’s venison is perhaps at its most beautiful in this delicious Frenched rib rack. Whether roasted whole and sliced table side, or butchered into elegant chops and seared quickly on the grill, this rib rack is equally at home in the dining room or the backyard.
"There is one rule for venison: Get a nice sear on the meat and serve it rare. This recipe, from the Food & Wine test kitchen, will ensure caramelized, juicy meat."
"We like the zingy blend of spice, hot and sweet that chef Jean-Georges Vongerichten pairs with his venison rack. "
"Venison is juicy when cooked to medium-rare. Grill your venison over a hot flame for about five minutes only and serve it with a selection of grilled vegetables."
"Venison rack gets a nutty crust of toasted pumpkin seeds and is served over a melange of mashed root vegetables."
"Jennifer McLagan likes cape gooseberries, with their touch of tartness, as a complement to the richness of game, especially venison."
