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Our New Zealand venison is grass-fed, free-ranged and raised without antibiotics or growth stimulants. Its meat features a mild, delicious taste prized by chefs worldwide—and it’s naturally low in fat and calories!
Cervena venison is tender and mild unlike hunted game meats. 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.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. This lean stew meat is tender enough to grill on skewers or sear in a pan. But you can keep it traditional with a slow-cooked venison stew or chili. We like to make daube, or red wine stew, with these low-fat cubes of tender venison meat.
"Lean venison loves to be combined with sweet, tart cherries in this glorious pâté that is fairly easy to make and relies on storebought, frozen puff pastry. "
"This hearty Gascon “daube” (red-wine stew), using venison, is everything you want in a comfort food dish. It is hearty and flavorful and gets better as it sits. Plan to make it a couple of days in advance. "
"Chicken pot pie reimagined with lean, tender venison from New Zealand, paprika and Pinot Noir."
"Marcus Samuelsson accompanies his venison stew with a carrot and cranberry chutney, which adds a hint of sweetness to the subtly spicy venison."
"Kurt Gutenbrunner, of Wallse, Café Sabarsky and Blaue Gans in New York City, rubs venison with allspice, juniper, coriander and caraway then braises the meat for up to three hours. Serve the stew over spaetzle."