Red Deer
Red Deer (Cervena Venison) is a versatile meat that is quick and easy to
prepare, tastes delicious and can be enjoyed hot or cold, in Spring, Summer,
Autumn and Winter. Natural, tender Cervena venison is free-range and free of
steroids and hormones. The subtle flavor of Red Deer adapts easily to
different cuisines.
 Point
of information: Venison which is commonly thought of as
deer, is a term that broadly includes the meat from elk,
moose, reindeer, caribou, & antelope.
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Tenderloins
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Striploins
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Loin Chops
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Medallions
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Rack of Venison
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Flank Steaks
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Stew Meat
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Ground
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Shoulder Roast
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Rack of Red Deer with
Mushroom and Herb Crust
courtesy of Graham Brown
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The Red Deer Rack makes a delicious and superb looking main dish. The addition
of a herb crust gives a gourmet twist to traditional
venison cooking.
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1 rack of venison approximately 1¼ (trimmed)
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1 tsp finely chopped thyme
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1 tsp finely chopped parsley
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½ tsp finely chopped sage
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½ tsp finely chopped rosemary
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½ tsp finely chopped tarragon
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1 Tbs whole grain mustard
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2 tsp cracked black peppercorns
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4 cloves garlic, crushed salt and pepper (to taste)
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4 Tbs butter
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3 cups total mixture of varietal mushrooms: morels,
shiitake, champignons,
porcini
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Tie rack between every second cutlet to help retain its shape.
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Roast mushrooms in butter or oil in hot
oven until they are almost dry.
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Brush Cervena venison lightly with oil and sear quickly in pan or on grill to
seal in natural juices. Dry off excess oil with a towel.
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When cooled, brush with mustard, which can be mixed with butter or oil for a
smooth, even coating.
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Roll meat in herb and mushroom mixture, evenly coating all sides.
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Place in roasting pan. Cook in oven preheated to 400°F for
approximately 12 minutes for rare meat.
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Remove, cover with foil and let stand 10 -
12 minutes to evenly disperse heat
throughout the meat. It should be a rosé pink
color when carved.
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Serve immediately.
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