Venison Cuts from Game Sales

Restaurant Cuts of Venison Type Meats

Lime Green Color The Saddle

The saddle is the most traditional of venison cuts and contains one double, or two single rib racks; a strip loin and two tenderloins. Like all venison cuts, these require little trimming and lend themselves easily to a wide range of culinary styles and quick cooking techniques.

LimeGreen Color The Rib Rack -- makes an impressive presentation either whole or as prine chops (cutlets).
LimeGreen Color The Tenderloins -- can be cut into delectable steaks or melt-in-the-mouth fillets.
LimeGreen Color Strip Loin (New York Strip or Short Loin) -- can be cut into many restaurant items including attractive noisettes. Tie prior to cooking to ensure they tetain their shape.

Boneless cuts of Cervena can be sliced and enjoyed grilled,
barbecued and pan fried.

Green Color The Shoulder

Cuts from the shoulder include:
Blade Roasts
Barbecue Steaks
Shoulder Fillets

Blue Color The Hind Leg

Topside/Top Round
Rump/Sirloin Butt
Silverside/Bottom Round
Knuckle

Blue Color The Denver Leg

Topside -- the cushion and fillet
Silverside -- eye of the round and fillet
Knuckle -- hand and fillet
Rump

Restaurant Ideas

All cuts from the Denver Leg can be cut to create either portioned medallions, or a combinationof steaks, noisettes, butterflied steaks, mini-roasts, stir fry, kebabs, shashliks and carpaccio.

Mini-roasts from the leg are succulent and flavourful.

Leg trim makes excellent stir fries and satays.