Venison Tenderloin


Venison Tenderloin


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Starting at $32.99


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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
  • Sold as single tenderloin or four per pack
  • 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

This lean, dark-red meat is tender and supple. You won't find any gamey taste here. Rather, venison offers a woody, almost fruity sweetness and a depth of flavor.

If this sounds more like a description of red wine, you're not far off. Venison offers a range of flavor notes similar to wine (it’s great fun to pair with your favorite reds).

Forget what you've been told about slow cooking venison. The tenderloin should be treated with care.

Think filet mignon, and slice it into medallions, then sear it hot and fast. Don't forget: keep it rare to medium rare.

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.

The venison tenderloin should be treated as a beef tenderloin; 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. The tenderloin does not need to be marinated or stewed to render it edible.

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