Join Ariane & venison expert, Chef Graham Brown, at the Brooklyn Kitchen for a 101 course in Cervena Venison. Not your grandfather's venison, Cervena-certified farm-raised venison is extremely tender and full-flavored but NEVER gamey.
D'Artagnan has been supplying chefs with Cervena-certified New Zealand venison for many years. And as Americans continue to seek healthful, easily prepared, high-quality protein, the demand for venison is on the rise with home chefs as well.
As Ariane always says – a healthy, happy animal is a tasty animal – and venison is no exception. Cervena-certification requires strict guidelines that make all the difference in quality, from the pasture to your plate. The young deer are naturally-raised on open pasture where they graze as they wish. In the winter months, supplemental feed like hay and silage are given. No growth hormones or steroids are ever used. The strict standards result in a consistently delicious product that's available year round.
Venison is low in fat, calories and cholesterol, and a high-quality source for protein, vitamins and minerals. It shares a similar nutritional profile to skinless chicken breast, but with only a third of the fat and more than double the iron. Versatile Cervena venison has a mild taste and tender texture, making it perfect for searing, broiling, grilling, pan-roasting, quick-braising and carpaccio. Use it in any of your favorite beef recipes, too. If you can cook a steak or a chop, you can cook venison – it's easy!
In part 1 of our venison series Breaking it down with Graham Brown, watch as Graham expertly butchers a fallow saddle into steaks, racks, chops and loins, while Ariane fills you in on why you should be eating this tender, flavorful and healthy meat.
Part 2, Grilling Venison with Graham Brown,will teach you how to prepare different venison cuts, such as medallions, rib chops and sausages, using a grill pan, barbecue grill or oven. And Chef Brown will demonstrate his take on a classic winter salad of Arugula with Grilled Cervena Venison Tenderloin, Pears, Walnuts and Gorgonzola Dressing.
