Rack of Venison (Rib Roast), Frenched


Rack of Venison (Rib Roast), Frenched


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Venison from New Zealand, grass-fed, raised on tall-grass pastures, with no added antibiotics or growth stimulants. As free-range as it gets without being wild, our venison comes from ranches that practice sustainable methods and provide the deer vast pastures in a pristine environment. Our venison is superior-quality lean red meat that offers great taste, tender texture, and health benefits.


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
  • One rack of eight chops
  • 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

Eating venison takes us back to hunter-gatherer days. But there’s no reason for it to be tough and gamey, as hunted meat can be.

With our venison, you get the desirable leanness and rich vitamin content, combined with great flavor and tender texture.

We think this frenched rib rack is among the most gorgeous cuts of venison. It certainly makes a dramatic presentation when roasted, served whole and sliced into elegant rib chops table side.

From elaborate dinner parties to backyard gatherings, a venison rib rack will serve beautifully.

Cooking & Serving

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. And thanks to its deliciously mild flavor and natural tenderness, it's the venison of choice among four-star chefs.

Venison is not just for winter stews and braises. Cooking this ranch-raised venison does not require the low and slow technique traditionally used for wild deer. Our lean, ranch-raised deer meat is at its most tender and moist when seared quickly over high heat so its interior remains rare to medium rare.

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