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Gourmet Food WorldGourmet BlogFeatured IngredientsIngredient Spotlight: Cervena Venison (Plus Recipes!)

Ingredient Spotlight: Cervena Venison (Plus Recipes!)

by Gourmet Food World
Ingredient Spotlight: Cervena Venison (Plus Recipes!) | Gourmet Food World

If the grill is the star of summer, the oven and stove are the beacons of fall. It’s time for stew that simmers, tenderloin that sizzles, meatloaf that sticks to your bones and chilies for Sunday football games. But before you reach for the beef, it’s time to get a little bit more adventurous and try something new: Cervena Venison.

This New Zealand farmed deer is like nothing you’ve tasted before, and certainly not at all like regular American deer. Americans are used to thinking of deer or venison as game meat, meaning it’s wild and hunted during the height of the hunting season, which coincides with the mating season of deer. The animals caught are usually adults with high levels of hormones like testosterone and adrenaline (hello, mating season), all of which makes the meat tough and gives it a very intense and gamey flavor. Cervena, as they say, is an altogether different animal.

Farmed in pristine New Zealand pastures, Cervena Venison is raised free range, allowed to graze on fresh tender grasses. To be sold under the name Cervena, it must fulfill the following requirements, which guarantees a consistent flavor and texture. The animals must be under 3 years old, at their most tender and mildest. They’re never given hormones or hormones, and they’re processed in accredited plants, following strict standards of quality. The result is a tender, mild and delicious meat that is never gamey, and always a delight.

If you’re looking to get started on Cervena, here are some great ideas and recipes to get you started:


Hearty Venison Chili Recipe

Chili Venison Recipe

When it comes to getting started with a new ingredient, get some help in the form of other flavors. This will mellow the taste and the familiar flavors will help you get into this new proposition. Here, plump beans, meaty Italian sausage, plus seasonings like chili and paprika add bold flavor, offsetting the venison with juicy fat and a spicy kick. Serve with shredded cheddar and a scoop of sour cream, lots of chips for dipping, and you’ve got yourself a new Sunday game-day favorite.

View Hearty Venison Chili Recipe


Succulent Venison Stew Recipe

 Venison Stew Recipe

Piling up loads of vegetables to any dish instantly makes any meal heartier, healthier and much more flavorful, but using lean venison instead of beef adds protein and flavor without unnecessary fat. The mild flavor of Cervena doesn’t overwhelm in this venison recipe, and it’s so easy to make and will fill your home with delicious aromas that will warm you right up on a cold day. Serve with a loaf of freshly warmed crusty bread and a bottle of red wine.

View Succulent Venison Stew Recipe


Seared Venison Tenderloin

 Venison Tenderloin Recipe

A smartly presented perfectly cooked medallion takes venison from the wild to elegant instantly. The lean tenderloin is simply seared and presented medium-rare (the best cooking point for venison), smothered in an indulgent red wine sauce studded with peppercorns. A generous handful of Prosciutto di Parma clinches the combination of flavors with some welcome fat, but the mild flavor of Cervena Venison is the real star of this dish. You can choose to serve this with roasted vegetables, wild rice, couscous or risotto.

Seared Venison Tenderloin


Venison Meatloaf Minis

 Venison Meatloaf Recipe

We’re big fans of wrapping ANYTHING in bacon, but in this case, the lean venison really welcomes that wonderful buttery fat. A simple meatloaf recipe made with breadcrumbs, lots of seasonings and a rich and sweet Merlot sauce, in a mini presentation. The mini size is perfect for an appetizer, so you can introduce your guests to fabulous Venison without overwhelming their palates.

Venison Meatloaf Minis

 




This entry was posted in Fall and Winter, Featured Ingredients, Gourmet Blog, Holidays and Seasonal and View All Posts on October 14, 2016 by Gourmet Food World

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