Size:	8 leg muscles total in two 4 muscle packs (Approx. 12lbs total).
Features:	Free Range, Sub-Therapeutic Antibiotic & Hormone Free, Frozen
Origin:	New Zealand

A Denver venison leg is simply all the muscles from a deer leg, separated, cleaned and ready to be cooked or cut into medallions.

Venison has extremely low levels of fat and cholesterol, making it very healthy but also fast-cooking. It also has high levels of healthy omega 3 fatty acids. 

New Zealand raised venison is even more coveted than other farmed venison due to their exceptionally high standards of husbandry.

Store venison Denver leg muscles in your freezer until you're ready to use them, then thaw only as many as you need.

For thawing tips, please read Safely Defrosting Frozen Food for Maximum Flavor.

All 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 redistribute.  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 five minutes, smaller steaks for three.

Recommended Internal Cooking Temperatures:*
Denver Leg Muscles as Roasts:
Rare                135°
Medium Rare    136°
Medium            140°

Cut into Venison Steaks:
Rare                104°
Medium Rare    111°
Medium            129°

*The USDA recommends cooking all farmed game meats to an internal temperature of 160 degrees.

Product Reviews
Score: 0

Submit Your Review