Size:	Approximately 11lbs.
Features:	Free Range, Sub-Therapeutic Antibiotic & Hormone Free, Frozen
Origin:	New Zealand

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, but is often sliced into medallions.

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 tenderloins 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.  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.

Sauce Recipe Collection

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

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

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