Volume 12, Issue 038 - February 21, 2007

Greetings Chef,

All Natural Cervena® Venison: All the Flavor Without the Fat

Not all red meat is created equal.

Cervena is the venison of choice at many of the finest restaurants nationwide because of its delicious mild flavor and natural tenderness. But did you know that it is low in calories and fat, and packed with iron and zinc, making it a high quality protein that is one of the healthiest red meats available today? According to the USDA National Nutrient Database, Cervena venison has about a fifth the amount of fat and about 100 fewer calories per 3.5 ounce serving of beef, the traditional choice for red meat.

Cervena's positive nutritional profile is further enhanced by the all natural methods that are used to raise the animals. Allowed to graze freely on the pristine pastures of New Zealand, the animals are grass fed and free of any growth hormones and steroids. Antibiotics are administered only if an animal is sick, and the deer are transported humanely and processed in plants that have been licensed to produce the Cervena label and meet their exacting quality standards.

Source: Cervena.com

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

Spicy Thai Salad with Cervena Venison

This is a super simple dish that can be put together in less than 30 minutes. It makes the perfect light summer meal with the venison cooked on the grill and eaten outside with a beer or a glass of white wine. It is also exactly what you want out of a dinner party dish- everything can be done an hour ahead of time as the venison can be served warm or cold, and it only takes 2 or 3 minutes to toss it together when you are ready to eat. It's an ace up the sleeve!

Serves 4 as appetizer, 2 as a main course

Ingredients:

Lime and Chili Dressing:

4 limes, zest and juice
1 red chili, seeds removed and fine dice
1 tablespoon palm sugar, available in Asian markets
1 tablespoon fish sauce

Salad:

11 ounces Cervena venison loin
olive oil
salt and freshly ground black pepper
1 bunch watercress
1 cucumber, peeled and deseeded and cut into 1 1/2 inch lengths
1/2 red onion, peeled, thinly sliced, and soaked in cold water
1/4 cup roasted peanuts
1/4 cup picked mint
1/4 cup picked coriander
1/4 cup Thai basil, regular basil can be substituted
1 spring onion, thinly sliced and soaked in cold water
2 tablespoons crispy shallots, optional - available at Asian markets
1 red chili, thinly sliced

Preparation:

Lime and Chile Dressing:

Combine all of the ingredients in a mixing bowl and whisk together. Refrigerate until needed.

Salad:

Preheat the grill to a medium high heat.

Drizzle the venison loin with olive oil, and season with salt and pepper. Grill the venison loin to rare or medium rare- this could take from 7 to 10 minutes depending on the temperature of the grill.

Remove the venison from the grill and put in a warm place for 10 minutes to rest and cool down slightly.

Thinly slice the venison and place in a mixing bowl. Add the rest of the salad ingredients, enough of the lime and chili dressing to just coat the salad, and toss together.

Place on plates and drizzle some extra virgin olive oil over each salad. Enjoy the summer!

Recipe by: Chef Brad Farmerie, PUBLIC, NYC

Nutritional Comparison Based on 3.5 ounces (100gm) Cooked Portion:

Source: Cervena.com

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

Spicy Grilled Cervena

Because venison is so lean and tender, it suits this quick cooking style.

Makes 6 servings

Ingredients:

Marinade:

1/2 cup soy sauce
1 teaspoon sesame oil
1 tablespoon hoisin sauce
1/4 cup soya or peanut oil
1 teaspoon cracked black pepper
1/2 teaspoon grated ginger
1/2 teaspoon chopped garlic
1 tablespoon lemon grass, thinly sliced
1 teaspoon sesame paste (tahini)
1 tablespoon sherry

Grilled Cervena:

1 pound Cervena stir fry
1/4 cup shallot, thinly sliced
1/4 teaspoon chili powder
1 teaspoon sugar
fresh vegetables: Chinese cabbage, cabbage, red cabbage, sliced bok choy leaves, spring onion, snow peas, red capsicum, fresh mild chili
2 balls of Chinese egg noodles cooked and refreshed and drained
3 tablespoons fish sauce
4 tablespoons lime juice
1 1/2 tablespoons ground roasted rice or breadcrumbs
1/4 cup mint leaves
1 tablespoon spring onion, cut into short lengths
1/4 cup coriander leaves, chopped coarsely

Preparation:

Combine all the marinade ingredients. Marinate the venison 20 minutes before you are ready to cook it.

Heat oil in very hot wok and fry the meat. Add herbs, shallots and seasonings. Add the vegetables and the drained noodles.

Season to taste with fish sauce, lime juice and ground roasted rice. Toss well to combine. Add mint leaves, spring onion and coriander, toss again. Serve in a deep bowl.

Recipe by: Chef Graham Brown, Cervena of New Zealand