Our New Zealand Cervena-certified and farm-raised venison is grass-fed, free-ranged and contains no antibiotics or growth stimulants. Low in calories and fat but high in iron, zinc and B vitamins, venison is the original health food!
Prized by chefs worldwide for lean meat that consistently serves up a deliciously mild taste, Cervena venison is tender, 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.
"Venison with a dried-and-fresh-fruit chutney gets a bitter punch from a sprinkling of chocolate. A reduced wine sauce brings the whole dish together. "
"Puréed spiced dates lend an intoxicating, exotic fragrance to this venison loin. "
"Venison medallions can stand up to the earthy flavors in this ingenious mushroom stock-port sauce. The water left over from soaking the dried mushrooms becomes an integral part of the port wine sauce. "
"Farro is an ancient cultivated grain that is nutty and chewy. Frank Stitt serves it with chickpeas as a side dish for grilled venison rack."
"Chef Bill Peet does little to embellish our New Zealand-raised venison loin. He simply seasons then sears the meat until medium rare and makes a quick pan sauce with demi-glace."
