PASTURE RAISED, GRASS-FED VENISON
Venison Boneless Shoulder
2-3 individually vacuum sealed shoulders (approximately 20 lbs.)
Because venison shoulder meat can't be prepared using quick cooking techniques like grilling or sauteing, it is much more affordable than popular cuts like racks and tenderloins. However, with a little patience and a slow, moist cooking method like stewing or braising, it becomes delightfully tender and offers great flavor.
Alternatively, venison shoulders can be cut into cubes and put through a meat grinder for use in burgers, sausages, meatballs and other ground meat dishes that can be cooked quickly.
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.
Venison shoulder meat should be kept frozen until you’re ready to use it (then thaw only many pieces as you need).
RECIPES & TIPS
In order to cook it quickly via grilling, roasting, or sautéing, venison shoulder meat should be ground first. After grinding it can be used similarly to other ground meats as long as its low fat content is taken into account.
To cook shoulder meat without grinding it, either cut it into sections for braising, or into cubes for use as venison stew meat.
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.