Size:	Six Striploins (Approx. 12lbs total).
Features:	Free Range, Sub-Therapeutic Antibiotic & Hormone Free, Silverskin Off
Origin:	New Zealand

Venison striploins are cut from the saddle (back) and are one of the more tender cuts (though of course the smaller venison tenderloins are the most tender).  They are suitable for roasting whole or slicing into individual steaks, noisettes (small steaks), or medallions.

These striploins have had their surface layer of silverskin removed for your convenience.

Venison (aka deer meat) is lean, naturally tender and darker than beef with a robust game flavor.  It is also very low in cholesterol while possessing healthy vitamins, minerals, and omega 3 levels.

Of all farmed venison, New Zealand venison is particularly prized because that country’s deer farms adhere to exceptionally high standards of husbandry.

Store fresh venison striploins in your refrigerator until you’re ready to use them or freeze for long term storage.  Frozen striploins should be kept frozen until you’re ready to use them (then thaw only as many as you need).

Thawing Tips

Venison striploins can be roasted whole or sliced into steaks, noisettes (small steaks) or medallions for pan roasting, sautéing broiling or grilling.  To help protect its quality the meat should be rested (covered) for a few minutes after cooking (the larger the cut, the longer the rest).   The meat will continue to cook from residual heat while resting, so it’s best to stop cooking it a few degrees away from your target temperature.

Three Techniques for Cooking Steaks
How to Tell Steak Doneness By Feel
Steak Recipes

Venison is commonly paired with fruit (apples, pears, or cherries), fresh mushrooms, juniper berries, thyme, rosemary and red wine. If you’re looking for a starch to serve with your braised venison or venison stew, consider sweet potatoes, polenta, or risotto(how to make risotto).

Recommended Internal Cooking Temperature:
The USDA recommends cooking all farmed game meats to an internal temperature of 160 degrees.

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