Volume 12, Issue 036 - February 19, 2007

Good Day Chef,

I hope you all had a great weekend. This week we are going to talk about my favorite meat...Cervena, naturally tender New Zealand farm raised venison. Let's get started.

About New Zealand's Deer Farming Industry

History:

The history of deer farming is an interesting one built on the pioneering entrepreneurial spirit that seems to come naturally to New Zealanders. Deer was originally introduced to New Zealand in the late 1800's from Great Britain, and over the next century the herds multiplied rapidly. In the 1960's, following a 30-year period where the government enlisted professional hunters to cull the wild deer population that was rapidly overtaking the land, some entrepreneurs recognized that the large herds of deer offered an economic opportunity to export venison to Europe, where it was a favored dish. In the next decade hunting deer became so lucrative that the native deer population dwindled to a point where deer farming became economically viable. In 1970 the first deer license was issued.

The US began importing farm-raised venison from New Zealand in 1975. By mid-2000, the consumption of farm-raised venison from New Zealand had grown 61 per cent in less than ten years. New technology made it possible for more than half the New Zealand venison to be shipped fresh chilled instead of frozen. Its consistent high quality, distinctive flavor, and naturally-raised profile soon caught the attention of chefs in the United States, and Cervena venison soon appeared on fine dining restaurant menus throughout the US.

Today there are an estimated 4,000 farms in New Zealand with deer. These farms range in size from smaller lifestyle properties to extensive stations, with about 1,500 farms that raise deer for the Cervena appellation. There are approximately 1.7 million deer farmed in New Zealand (est. 30 June 2004) - half the world's farmed deer population. The farms are split roughly 40 percent in the North Island and 60 percent in the South Island.

Source: Cervena.com

Natural Tender Venison from the Open Farmlands of New Zealand. Resources, Cooking Guides, Who's Using Cervena, Recipes and More!

Garden Vegetable Minestra with Braised Cervena Venison
Tarragon Pistou and Garlic Croutons

This delicious venison and vegetable soup is an all-year favorite with both my family and guests at Jardiniere. Chock full of vegetables and herbs, it's light enough to enjoy in the summer, and the rich red meat from the Cervena makes it lusty enough to serve in cooler seasons.

Makes 3 quarts, serves 6

Ingredients:

Venison:

4 Cervena venison shanks
salt and pepper
olive oil
2 whole heads garlic, sliced in half horizontally
2 large onions, peeled and sliced
1 large carrot, peeled and chopped
4 celery stalks, washed and sliced
2 large tomatoes, cored and quartered
2 quarts good quality chicken stock
herb sachet: thyme, rosemary, bay leaf

Soup Vegetables:

3 large onions, peeled and diced
2 carrots, peeled and diced
2 fennel bulbs, diced
2 large zucchini, diced
kernels from 2 large ears of corn
1 pound fresh green beans, cut into 1/2 inch pieces
4 medium tomatoes, peeled, seeded and diced
2 tablespoons chopped thyme
2 tablespoons chopped rosemary
1 cup cooked pasta, such as seme di melone or orzo

Pistou:

2 tablespoons toasted pine nuts
3 peeled garlic cloves
1 cup tarragon leaves
1 cup parsley leaves
1/2 cup extra virgin olive oil
salt and pepper

Preparation:

Preheat the oven to 350 degrees F.

Season venison shanks generously with salt and pepper. In heavy, high-sided roasting pan over medium heat, add some olive oil and brown the shanks evenly on all sides. Remove the meat from the pan. Add the garlic, onion, carrots and celery to the pan and lightly sauté. Add the tomatoes, chicken stock and herb sachet. Season to taste and bring mixture to boil. Add venison shanks in a single layer, reduce heat to low simmer and cover with foil. Place in the oven and cook for approximately 2 hours or until very tender.

While the venison is braising, prepare the soup vegetables. In large sauté pan over medium heat, sauté onion, carrots and fennel until soft in olive oil. Then add zucchini, corn kernels and green beans, cooking for 4 to 5 minutes more. Add diced tomatoes, chopped herbs and cooked pasta, stirring well to coat with oil. Adjust seasoning with salt and pepper. Allow to cool and set aside.

To make the pistou, place pine nuts, peeled garlic cloves, tarragon and parsley leaves, and the 1/2 cup olive oil in blender and purée for 3 minutes; mixture should be consistency of grain mustard. Adjust seasoning with salt and pepper if necessary. Set aside until ready to serve.

When the shanks are done, remove them from the broth and set aside. Strain braising broth, discarding solids. Let broth settle and skim all fat. Pick meat from shank bones, discarding bones and return meat to broth. Measure amount of broth and add chicken stock or water to bring quantity to 2 quarts.

In a large pot over medium heat, bring the broth and venison meat to a simmer. Stir in the soup vegetables and pasta mixture. Cook gently for a few minutes until warmed through. Readjust seasoning with salt and pepper.

Ladle soup into large wide bowls and garnish by floating a large spoon of pistou on top of each bowl of soup. Serve with slices of crusty rustic bread.

Recipe by: Chef Robbie Lewis, Jardiniere, San Francisco

Any Time Is the Right Time for Idaho Potatoes

Do you have a great idea for an Idaho potato recipe? Now is the time to submit your original recipe using at least one pound of fresh Idaho potatoes (or 16 ounces of processed Idaho potatoes) in any one of four categories: Breakfast, Lunch, Dinner or Snack/Appetizer. Contest is open to professional chefs, educators of foodservice and culinary students.


Click the button to Enter—time is of the essence!

Industry Leader in Quality Assurance:

New Zealand has led the industry in establishing international quality standards, including all-natural feeding, free range grazing, record management, animal transport and processing. To the New Zealand Deer Industry, QUALITY is the essential element of its philosophy. It takes a broad view of the definition, including animal welfare, animal health, food safety, identification and traceability, and environmental sustainability in addition to the quality of the venison itself as part of their quality assurance program.

Initiated by Deer Industry New Zealand (DINZ), Cervena licensee quality assurance programs are based on a "pasture to plate" concept that adheres to strict quality programs. Technical Committees meet several times a year to review the program guidelines and receive and make recommended amendments. The Committee is responsible for updating the Industry Standards manuals and procedures based on real feedback from assessors and independent auditors, venison processors and marketing representatives.

A large percentage of the NZ deer farms comply with company Quality Assurance programs; accredited farmers are audited on a regular basis to assure that farm practices are in compliance with the QA standards.

For additional information on DINZ and its Deer QA program, visit their website www.deernz.org

Source: Cervena.com

Prairie Harvest ships game meats to professional chefs, home chefs, resorts and restaurants. 1.800.350.7166

Roasted Cervena Venison with Georgia Pecans

Cervena venison roasted to perfection served on a seasoned crostini topped with caramelized onion marmalade with a splash of Georgia pecan praline sauce

Makes 20 hors d'oeuvres

Cervena Venison Loin

Ingredients:

1 loin
olive oil
juniper berries
garlic
salt
pepper

Venison Preparation:

Season loin with salt and pepper and marinate with olive oil, garlic and juniper berries over night. Heat grill or griddle to high and sear on all sides. Transfer to 400 degree oven and continue cooking to medium rare, or desired temperature. Let rest and thinly slice the meat.

Caramelized Onion Marmalade

Ingredients:

3 1/2 red onions, cut into 1/4 slices
1/3 cup dry red wine
1/3 cup red wine vinegar
1/3 cup pomegranate juice
1/4 cup packed light brown sugar
1/4 cup honey
1 teaspoon salt
1/2 teaspoon pepper

Onion Marmalade Preparation:

Combine red onions, red wine, red wine vinegar, pomegranate juice, brown sugar, and honey over medium heat stirring constantly, until sugar is dissolved. Season with salt and pepper and then simmer until the consistency of marmalade, about 1 hour. Serve at room temperature.

Honey Praline Sauce

Ingredients:

1/4 cup brown sugar
1/4 cup honey
1/4 cup orange juice
1/4 cup pomegranate juice
1/8 cup cranberry juice
1/2 teaspoon salt

Praline Sauce Preparation:

Combine ingredient in a sauce pan over medium heat until sugar is dissolved. Reduce to a simmer and continue cooking until sauce reduces to a syrupy consistency, about 30 minutes.

Spiced Pecans

Ingredients:

1 1/2 tablespoons butter
1/2 teaspoon black pepper
1/2 teaspoon salt
1 1/2 cups pecan halves and pieces

Spiced Pecan Preparation:

Preheat oven to 350 degrees F. Melt butter in medium skillet over medium heat. Add pepper and salt, stir to blend. Remove from heat. Add pecans and stir to coat. Transfer to rimmed baking sheet. Bake until pecans are golden, about 8 minutes. Cool. Coarsely chop pecans. (Can be made 2 days ahead. Store airtight at room temperature.)

Crostini

Ingredients:

1 loaf French bread, sliced
olive oil
salt and pepper

Crostini Preparation:

Drizzle bread with olive oil and season with salt and pepper. Toast in 350 degree oven until golden brown.

Recipe Assembly:

Top seasoned crostini with 1 teaspoon onion marmalade and 1 piece thinly sliced venison. Drizzle with honey praline sauce and garnish with spiced pecans.

Recipe by: Chef Juliet Green, Charlie Baggs, Inc