Size:	Six Loins (Approx. 25lbs total).
Features:	Free Range, Sub-Therapeutic Antibiotic & Hormone Free, Boneless, Trimmed Down to Silverskin
Origin:	New Zealand

Whole venison loins (aka venison backstrap meat) include both ribeye and strip loin portions of meat, allowing diners to enjoy both the more flavorful ribeye and the leaner, tender strip loin.  They make an excellent venison roast, but can also be cut into steaks or medallions.

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 loins in your refrigerator.  Frozen venison loins should be stored in your freezer until you’re ready to use them, then thawed as needed.

Thawing Tips

Before cooking venison loins, we recommend using a sharp knife to remove the silverskin from the surface. 

Whole venison loins can be grilled, roasted, or broiled.  When cooking them whole, use a meat thermometer and cook them until a few degrees short of your desired internal temperature.  Then remove them from the heat, cover with foil, and let them rest 8-10 minutes before slicing (the meat should carry-over cook to your target temperature while resting).

Whole venison loins can also be 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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