The venison Denver leg is simply the muscles from the deer, cleaned and ready to be cut.

Our venison is raised in New Zealand making it even more coveted than regular venison due to the exceptionally high standards of husbandry. This venison is free of antibiotics and hormones.

Origin: New Zealand

Applications: All pieces from the Denver Leg can be cut to create either portioned medallions, or a combination of steaks, noisettes, butterflied steaks, mini roasts, stir fry, kebabs.

Recommended Cooking Temps:

Rare - 135°
Medium Rare - 140°-150°
Medium - 140°-145°
Medium Well - 160°
Well Done - 165° and above

Specifications: This order is for approximately 10 lbs of boneless venison Denver leg. There are 8 muscles per leg and 1 leg per box.

Shipping Method: Fedex Overnight