The loins (strip, short and tender) are truly the choicest cuts of venison.
The meat comes from either side of the back (loin is often called backstrap), and the muscles there don’t work very hard. This is the reason it’s so tender.
A boneless loin is easy to prepare; just sear and then roast in the oven.
The loin has a velvety, tight texture. And venison has a complex flavor profile: a little fruity, woodsy and sweet; a slight minerality due to the high iron and zinc content; an intensity unique among red meats.
This is why there are many venison recipes that involve chocolate sauces, pomegranate or sundried cherries. The meat works well with both savory and sweet accompaniments.
Depending on your sauce, you can pair venison with berry-forward or vibrant young red wines. We often turn to the bold Malbecs of Southwest France when eating venison.
Just the facts
- Authentic, Cervena-certified venison
- Every farm practices sustainable farming methods and humane treatment of animals
- Grass fed, pasture raised
- No antibiotics, hormones or steroids
- High in protein, lower in fat and calories than beef
- Sold in an uncooked state
- Product of New Zealand
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
Our venison comes from a group of small-scale ranchers in New Zealand who raise Red deer according to the strict standards required by the Cervena name.
Cervena is a trademarked appellation which certifies that all the venison with their label has been humanely pasture-raised, and 100% grass-fed with only minimal supplemental feed such as hay. The pristine pastures of New Zealand offer conditions that are essentially wild, but in which the ranchers can still monitor and protect the deer.
One of the Cervena standards is a rejection of steroids, growth hormones and antibiotics. Only in cases of extreme disease will antibiotics be administered, and then the animal is tracked and not allowed to be processed.
Cervena also requires that animals be less than three years of age at the time of processing, which takes place only at accredited facilities that are specifically licensed and regularly audited by an independent agency.
All of this focused care brings out the best in the venison; it is lean, consistently tender, deep red and full of sweet flavor.
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.
The boneless loin requires a little trimming and removal of silver skin. Keep in mind when cooking this lean meat that it cooks faster than beef or other red meats with fat in them. No fat means no protection from the heat. It also means that venison is best when rare or medium rare.