The venison of choice among four-star chefs, our wonderfully tender free-range venison is raised without antibiotics and growth stimulants. These rib chops, seared quickly over high heat, are an easy weeknight meal—and a healthy alternative to other red meats.
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. 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. Our 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. These venison rib chops are at their most tender when cooked quickly at high heat and served rare to medium rare. Our venison does not require the slow-cooking and low temperatures traditionally used for wild deer, so think outside the braising pan. Think of venison as an all-season meat. Take it out to the grill in the summer and serve with a fresh salad or grilled vegetables, and accompanied by your favorite full-bodied red wine.
"Venison is not a winter-only food. Try it in the summer with a fresh tomato-watercress relish and warm potato salad."
"Chef Angelo Romano, of Paradiso Restaurant in Florida, offers a simple but impressive preparation for venison that combines raspberries and balsamic vinegar in a sweet-tart reduction. "