As with other animals, deer tenderloin muscles do the least amount of work during the animal’s lifetime. This means they’re the most tender cut available, with a buttery smooth texture. Venison tenderloin is a very versatile, easy to prepare cut that can be roasted whole, sliced into medallions, or finely minced for tartare
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.
RECIPES & TIPS
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.* They often slice venison tenderloins into 1 inch thick medallions, then sauté them over high heat for about 2 minutes per side before serving them with a flavorful sauce.
Recommended Internal Cooking Temperatures:*
Medium Rare 111°
*The USDA recommends cooking all farmed game meats to an internal temperature of 160 degrees.