CERVENA
Natural Tender Venison

Cervena - cuisine

  "Cervena™ has found acclaim with many of America's star chefs.  Culinary creativity is inspired by Cervena's natural tenderness and its mild yet distinctive flavor.  Successful Cervena Cuisine begins by freeing that creativity from the constraints of traditional venison preparation.  The more familiar, premium loin cuts and impressive rib rack, have already inspired many superb signature dishes for lighter Spring and Summer menus.

  New to many is the Denver leg, wonderfully versatile, boneless cuts, which are economic to use.  With a little knowledge the Cervena Denver leg can be cut to create mouth watering portioned medallions, or a combination of delicious dishes from appetisers to entrées.

  Cervena is rapidly capturing the imagination of chefs' internationally and is being enjoyed hot, warm or cold in a wide range of exciting culinary styles."

-- GRAHAM BROWN, Executive Chef, Cervena Co. (New Zealand)
Previous Culinary Olympic gold medallist and recognized Cervena cuisine innovator.


FRESH SALAD OF HERB SPICED CERVENA, RED ONION AND NEW POTATOES DRIZZLED WITH VINAIGRETTE by CHARLES PALMER
Chef/Owner, Aureole, New York,
Top ranking restaurant for American cuisine, Zogats, 1994.



Sales

"I added warm Cervena salad to my restaurant summer menu -- it accounted for 30% of main course sales and diners love it ...... Cervena gives the kitchen more creativity.  It's not a seasonal item so I can be more creative, come up with things that aren't done just because its Fall."
-- CHARLES PALMER

Creativity

"With other red meats you are somewhat limited.  I find that Cervena is a more versatile product, allowing me to create signature dishes which people expect to see on my menu and of course which I enjoy creating"
-- RICK MOONEN, Executive Chef, The Water Club, New York, One of New York City's highest cover sales and most well known restaurants.

BLACK PEPPER AND CORIANDER CERVENA PASTRAMI by DAVID BURKE,
Executive Chef, Park Avenue Cafe, New York
Inspired, highly creative American cuisine.

Lightness

"Spring and summer are the best times of the year for freshness and lightness in cooking procedures and ingredients.  Cervena is very lean and arrives at the kitchen vacuum packed.  It can be used in a lot of different, light preparations."
-- PHILIPPE CHIN, Chanterelles, Philadelphia, Pennsylvania, 'Rising star chef' -- Esquire Magazine, Chin creates inspired contemporary French cuisine.

PAN SEARED CERVENA MIGNONS ON WARM FINGERLING POTATOES, BEET AND RED ONIONS IN HERB VINAIGRETTE by VICTOR GIELISSE,
Author Cuisine Actuelle, and Certified Master Chef, Dallas, Texas.
Innovative blend of sophisticated American fare with international accents.

Versatility

"When you work with Cervena there is little or no wastage.

   Because of the meat's lean quality you can use virtually all of the cut.  And any trimmings can be used for a delicious stirfry."
-- VICTOR GIELISSE

Flavor

Cervena has a very delicate flavor that is clean on the palate.  Customers love the fresh clean flavors of our food at Elka and Cervena is a perfect complement"
-- ELKA GILMORE, Chef, Elka, San Francisco, California, "So hot it sizzles" Zogats, 1993

Profitability

"It's great for me here because we're a small business.  It helps to control food costs better because I can order one cut at a time and can count on an exact number of portions."
-- ANITA LO

"By offering Cervena I know I am going to get the best quality product on a consistent basis which allows me to count on high margins."
-- ED BROWN, Chef/Owner, Judson Grill, New York City.
One of New York's culinary heroes, his food is a celebration of natural flavors and modern style.


CERVENA WITH CITRUS-CHILLI SAUCE by ANITA LO,
Le Bistrot de Maxim's
Talented young chef creates impressive bistro fare.

CERVENA ON A BLACK BEAN MEDLEY ATOP APPLE/PINENUT PANCAKES by HARMUT HANDKE,
Handke's Cuisine, Columbus, Ohio,
1993 American Culinary Federation Chef of the Year.

Ease

"All you have to do is: unpack, unportion and prepare it.  Cervena has done everything else for you."
-- HARMUT HANDKE

"I like the Denver Leg because it has more flavor and is versatile.  I can roast it or do a scallopine.  I also use leg meat because it can reduce food cost."
-- CORY SCHREIBER, Chef/Owner, Woldwood Restaurant, Portland, Oregon, Visually arresting, market-fresh cuisine.  Chef Schrieber opens his new restaurant this spring in Portland, Oregon.