Size:	Approximately 8lbs.
Features:	Free Range, Sub-Therapeutic Antibiotic & Hormone Free, Frozen
Origin:	New Zealand

The porterhouse chop is a bone-in cut similar to a t-bone and includes portions of both the tenderloin and striploin.  A great substitute for beef porterhouse steaks, venison porterhouse chops are hearty, rich in flavor, and satisfying.

Venison meat is lean, naturally tender and darker than beef with a robust game flavor.  It is also very low in cholesterol while possessing important 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 venison chops 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.

Venison pairs well with fruit flavors like apples, pears, and cherries. Also consider cooking with fresh mushrooms, sweet potatoes, 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.

Once you remove venison porterhouses from the heat, they need to rest (covered) for about three minutes.  This allows their juices to redistribute, but will also likely cook them a couple more degrees, so for your perfect rare, medium rare, etc, start resting them a degree or two below your target temperature.

Recommended Internal Cooking Temperatures:*
Rare                104°
Medium Rare    111°
Medium            129°

Steak Recipes

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

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