Venison Boneless Denver Leg
8 leg muscles total in two 4 muscle packs (Approx. 10lbs total)
A Denver venison leg is all the muscles from a deboned deer hind leg that have been separated & cleaned of surface membranes. First the leg is separated into the four sub-primals (rump, knuckle, topside & silverside), then those sub-primals are split into the various muscles (1 rump, 3 knuckle, 2 topside, 2 silverside) for a total of eight individual pieces.
What is surprising is that the quality of Silver Fern Farms venison is such that the cuts in the Denver leg are tender enough to be used in applications typically reserved for more expensive cuts: steaks, medallions, chateaubriand, etc.
Silver Fern Farms Venison is 100% grass-fed & finished, raised free range on massive pastures in New Zealand. No hormone or antibiotic growth promotants are ever used, and GMOs are illegal in New Zealand.
It has a luxuriously tender texture (apart from the braising cuts, which must be slow cooked) and a sweet, robust flavor.
This farm raised venison is considered amongst the finest in the world. It is much more tender than wild venison without its intensely gamey flavor. The "Cervena" appellation includes controls to ensure only the finest quality is sold.
Healthy & Exceptionally Lean
Venison has extremely low levels of fat - significantly less than skinless chicken. It is also lower in cholesterol than beef or lamb, while being high in iron and zinc. What fat it has is good fat, with high levels of healthy omega 3 fatty acids.
Store venison Denver leg muscles in your freezer until you're ready to use them, then thaw only as many as you need.
RECIPES & TIPS
Pieces from the Denver leg can be cooked whole as venison roasts or cut to create medallions, steaks, noisettes, butterflied steaks, mini roasts, stir fry meat, or kebabs.
Venison pairs well with fruit flavors like apples, pears, and cherries. Also consider cooking with fresh mushrooms, juniper berries, thyme, rosemary and red wine. Sweet potatoes, polenta, and risotto make good starch pairings.
It is important not to overcook venison. Because it is so low in fat, cooking it too long can make it tough. Most chefs prefer to serve venison either rare or medium-rare.
Before carving or serving any cuts larger than a small medallion, you need to rest the just-cooked meat (covered) to let its juices thicken so they won't run out onto the cutting board. The larger the cut, the more time it will need. In addition, while the meat is resting, it will continue to cook a few degrees, so for your perfect rare, etc, remove it from the heat a couple of degrees early. Plan on resting whole Denver leg muscle roasts for about ten or more minutes, smaller steaks for three to five.
Recommended Internal Cooking Temperatures:*
Denver Leg Muscles as Roasts:
Medium Rare 136°
Cut into Venison Steaks:
Medium Rare 111°
*The USDA recommends cooking all farmed game meats to an internal temperature of 160 degrees.