Cervena
Natural Tender Venison
From the fresh, open farmlands of New Zealand comes Cervena™, today's
quality brand of natural tender venison. free-range Cervena venison is without
hormnes or steroids, andis available year-round. Its flavour is mild, yet
distinctive. The unmarbled meat is extremely low in cholesterol, lean,
delicious and visually appealing. It is naturally tender, naturally delicious.
Restaurant Cuts
A vast range of versatile restaurant cuts are derived from the saddle, the
shoulder, the hind leg and the Denver leg. These cuts require a minumum of
basic finishing techniques to prepare for restaurant use.
Versatility and Ease
Cervena farmed venison is available in vacuum packs, either freshly chilled or
frozen. Cervena venison and your imagination are the basic ingredients for an
infiinite variety of menu items that are delicious, nutritious and profitable.
Basic Guidelines
By adhering to a few basic guidelines, Cervena venison will be consistently
succulent and juicy and will provide maximum yield per pound:
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Vacuum bag
-- Let the meat breathe after opening the vacuum bag. as it re-oxygenates,
the colour will change to a rich red in a matter of minutes.
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Cutting
-- Always cut across the grain.
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Trimming
-- Remove any remaining silverskin prior to cooking. The silverskin tends to
shrink during cooking, pulling some cuts out of shape.
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Portioning
-- The suggested guideline for portioning is approximately 4oz/120g for main
dish cuts such as steaks; about 2oz/60g for smaller main dishes such as
medallions, and for appetisers.
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Tying
-- Tying of cuts such as medallions will help them retain their shape.
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Shelf life
--Chilled Cervena venison has a shelf life of up to 14 weeks, and frozen
Cervena can be stored for two years.
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Storage
-- Freshly chilled Cervena has been stored consistently between
29.5 - 31.0°F / -1. - ±0.5°C, before it comes to you. For best
storage results, keep Cervena at a constant temperature within this range.
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Food Safety
-- Always apply recommended food safety procedures when preparing and enjoying
Cervena.
Cut Thickness and Cooking Guidelines
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Roasting
-- Searing prior to roasting helps to seal in natural juices. In a hot oven
allow 3½ minutes cooking time per ½ / 1cm thickness.
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Grilling and Barbecuing
-- Allow 2 minutes per side for cuts ¾ - 1 inch / 1½ - 2cm thick.
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Pan Frying
-- Cook ¾ - 1 inch / 1½ - 2cm thick cuts over high heat for about
one minute each side.
New Culinary Horizons
The nutritional benefits, availabilility and versatility of Cervena natural
tender venison create exciting new culinary possibilities. It can be prepared
as an hors d'oeuvre, an appetiser or a main dish. The three keys to
successful Cervena venison dishes are:
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Serve rare or medium rare.
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Rest the meat after cooking so that natural juices will disperse evenly.
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Do not be restricted by preconceived notions of venison.
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