What is Cervena tenderloin?

Unlike regular deer, Cervena is a type of prime New Zealand farmed Red Deer, raised humanely and allowed to freely graze on pristine grass pastures, never given hormones, steroids or animal feeds. This Cervena venison tenderloin is rosy red and beautifully lean.

Which cooking method is best for venison loin?

Naturally tender cuts like loins and tenderloin take well to high heat grilling, pan searing, or stuffing and trussing and should be served rare to medium rare. Here’s my recipe for how to cook Chili Cocoa Crusted Venison Loin. Tougher muscles from the shoulder, shank or neck should be braised or stewed slow and low.

What is Cervena venison?

Cervena® is premium farmed venison from New Zealand. Cervena is distinguished from all other venison by the trademarked assurance that the meat has been naturally raised and processed in licensed Cervena plants according to internationally recognized quality standards.

Is venison loin the same as tenderloin?

The answer is no, backstraps and tenderloins are two different things, although the terms are often interchanged in conversations about venison. There is a widespread misconception that tenderloins are the long cut of meat that runs alongside a deer’s spine on TOP of the animal.

How much does venison tenderloin cost?

Cervena Venison Tenderloin

ITEM DESCRIPTION	TEMP	PRICE PER LB*
2 pieces, .75 lbs ea	chilled	$38.60
2 pieces, .75 lbs ea	frozen	$37.73
10 x 2 pieces, .75 lbs ea	chilled	$33.16
10 x 2 pieces, .75 lbs ea	frozen	$32.38

What is venison meat in NZ?

A play on the words Cervidae (latin for deer) and venison (originally “to hunt”), Cervena is a licensed Appellations, and refers to prime New Zealand farmed Red Deer, raised and processed in a special, high quality manner.

Is deer backstrap the same as tenderloin?

For the record, backstrap refers to a length of loin on the back of a deer, elk, moose, etc. Tenderloins are the two strips of very tender meat under the loin, behind the ribs.

How do you cook strip loin venison?

Heat an oven proof frying pan with oil, add the Venison Striploin, season on all sides, cook until brown on all side, usually 1 – 2 minutes. Place in a preheated oven at 200°C, 180°C Fan, Gas Mark 6 and cook for 6-8 minutes, tuning occasionally. Rest for 10 minutes before serving.

Is deer a beef?

Venison meat is leaner than beef. Deer are wild and grass-fed, and generally naturally leaner than cattle. Trimmed of fat, a 3-ounce portion roasted provides about 135 calories and 3 grams of fat. That’s only 1 gram of fat per ounce of meat.

What kind of deer are in New Zealand?

Red Deer
There are 7 different deer species in New Zealand which are Elk, Red Deer, Fallow Deer, Sika Deer, Sambar Deer, Rusa Deer, Whitetail Deer. Of these species the Sika, Sambar and Rusa deer species are only found in the central North Island, and the Whitetail in the lower part of the Southern Island.

Which is the best cut of venison?

Classic roasts and suggested trimmings for venison The two cuts of venison we favour for roasting are saddle (loin) and haunch (back legs). Both are best cooked on the bone for flavour and succulence.

Why is my deer tenderloin tough?

“Freshly butchered venison — especially when it is in rigor mortis — will be super tough,” Cihelka said. When rigor mortis sets in, the animal stiffens. Aging the meat allows the animal’s natural enzymes to break down the connective tissues and mellows the flavor.

What is cervena venison and how is it made?

From the fresh, pristine farmlands of New Zealand comes a different, better type of game: Cervena venison. A play on the words Cervidae (latin for deer) and venison (originally “to hunt”), Cervena is a licensed Appellations, and refers to prime New Zealand farmed Red Deer, raised and processed in a special, high quality manner.

What is the best quality venison meat?

Consistently and amazingly tender, rich but never gamey, Cervena is truly the finest venison you can find. This tender and flavorful tenderloin comes from 100% farmed New Zealand Cervena, with none of the gaminess and toughness you get from hunted wild deer.

What does New Zealand venison taste like?

Naturally lean and with 1/5 the fat of beef, this flavorful and succulent New Zealand venison is perfect to cut into steaks or for roasting whole. We love the deep rose color and the mild, rich and woodsy taste of New Zealand Cervena strip loin, not to mention that superb tenderness.