Our New Zealand Cervena-certified, farm-raised venison is free-ranged, grass-fed and contains no antibiotics or growth stimulants. Its meat is naturally low in fat and calories and serves up a deliciously mild taste that is prized by chefs worldwide.
Our venison meat comes from deer that 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. This venison is at its most tender when cooked quickly at high heat so that the interior remains rare to medium rare. It does not require the slow-cooking and low temperatures traditionally used for wild deer, so think outside the braising pan. You can enjoy venison in any season. The tenderloin is a premiere cut of venison, flavorful, tender and easily grilled, broiled or sautéed. It’s incredible when sliced into medallions, seared or grilled, and served with mushrooms and the sweet-tart sauce of your choice. Since it is so lean, take care not to overcook it.
"This substantial main course marries slowly-simmered venison, perfumed with rosemary and Barolo wine, with creamy risotto. It is an incomparable match for lovers of game and Italian food."
"Roasted blueberries, port and blueberry jam make a sweet-tart sauce perfect for venison tenderloin."
"There is something to savor in every bite of this venison salad, with grilled pears, peppery arugula and pungent gorgonzola cheese."
"Brad Farmerie pairs tender, mild-tasting venison fillets with paprika-roasted celery root, pomegranate seeds and an earthy truffle vinaigrette."
"Brad Farmerie of New York City's Public restaurant, is a master at using spices and herbs to build flavor. Here venison tenderloin gets an eggplant and lime relish, charred baba ganoush and freshly-baked quinoa flatbread."