Cervena Venison Five

AM ERI CAN CH EF FOR CERVENA

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Five companies – supply venison under the Cervena label.

Only grass-fed, farm-raised deer qualify for Cervena. No hormone growth promotants or in-feed antibiotics are ever used on deer inNew Zealand. The five Cervena licensees must adhere to strict processing quality standards which ensure consistent, tender venison.

Duncan Cervena Producers of high-quality deer products including Duncan Cervena™ venison. www.duncancervena.com

Alliance Group Ltd. Established in 1948, Alliance Group Ltd. markets high quality meat and co-products to international markets. www.alliance.co.nz

Mountain River Venison We invite you to discover a taste of nature-farmed New Zealand venison. www.mountainrivervenison.co.nz

Royal Cuisine Supplies gourmet quality New Zealand venison to distributors and chefs across the world. www.royalcuisine.co.nz

Silver Fern Farms From the world’s best farming environment to your plate. Our New Zealand Lamb, Beef and Venison is backed by the Silver Fern Farms’ promise of freshness, tenderness and great taste, naturally.

100% Made of New Zealand www.silverfernfarms.co.nz

INTROD UCING CERVEN A

Cervena is the name given to the inest farm-raised venison in the world. Cervena is your guarantee that the meat you receive will be tender, consistent and delicious.

As Chef Ambassadors of Cervena venison, ive chefs provide their expertise and singular style to educate consumers and chefs about today’s natural red meat.

Cervena arrives to you in vacuum packs either freshly chilled or frozen. Cervena is easy to recognize by the distinctive stripes, gold for chilled, silver for frozen.

Cervena cuts offer value for money. With virtually no fat or sinew, Cervena provides high yield and little

shrinkage. Cuts can be ordered from your supplier according to your weight requirements. New Zealandfarmed deer are predominantly red deer, but limited quantities of elk cuts are also available from New Zealand.

THE SADDLE CUTS TYPICAL WEIGHT

RED DEER

ELK

AVERAGE YIELD

RACKS

1.5-2.5lb (680g-1.1kg)

3-4.5lb (1.3-2kg)

75%

STRIPLOIN

3.5lb (1.6kg)

5-8lb (2.3-3.6kg)

90-93%

SHORTLOIN

1.5-2lb (680-900g)

3lb (1.3kg)

100%

TENDERLOIN

1.5lb (680g)

2.5lb (1.1kg)

95-96%

BONE-IN SADDLE

10-15lb (4.5-6.8kg)

15-25lb (6.8-11kg)

50%

THE HIND LEG The leg is composed of four sub-primal muscles that can be broken down into restaurant-ready cuts, or purchased deskinned and trimmed as the Denver leg. The Denver leg is seven (or eight, depending on the New Zealand supplier) convenient cuts from the hind leg. All items from the Denver leg can be cut to create either portioned medallions or a combination of steaks, medallions, mini roasts, stir fries and kebabs.

TYPICAL WEIGHT

ELK

RED DEER

AVERAGE YIELD

DENVER LEG

20lb (9kg)

10lb (4.5kg)

85% TO ROASTS OR MEDALLIONS, 11-12% USABLE TRIM

BONE-IN LEG

30lb (13.6kg)

15lb (6.8kg)

60% TO ROASTS, STEAKS, MEDALLIONS ETC, 20% USABLE TRIM

OSSO BUCO

3lb (1.3kg)

1.5lb (680g)

100%

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THE SADDLE CUTS The most traditional of venison cuts, from the saddle comes two tenderloins and either two striploins, or two eight rib racks and two shortloins.

EIGHT RIB RACK

S T R I P L O I N / S H O RT L O I N

TENDERLOIN

Use: Roasts, chops or cutlets

Use: Steaks, medallions, noisettes, roasts, stir fries

Use: Steaks, medallions, noisettes, roasts, stir fries

EIGHT RIB RACK

S T R I P L O I N / S H O RT L O I N

TENDERLOIN

THE DENVER LEG CUTS The hind leg comprises four sub-primal muscles that can be broken down into restaurant-ready cuts, or bought further desinewed and trimmed as the Denver leg.

RUMP (SIRLOIN BUTT)

TOP ROUND (TOPSIDE)

Use: Medallions, noisettes, butterfly steaks, mini roasts

Use: Medallions, noisettes, steaks, roasts

TWO RUMPS (CUSHIONS)

SHORT (SIDE) FILLET

Mini Roasts

CUSHION

Medallions or Steaks

Medallions

KNUCKLE

BOTTOM ROUND (SILVERSIDE)

Use: Medallions, butterfly steaks, steaks, roasts

Use: Medallions, noisettes, butterfly steaks, long steaks, roasts

TRIM

KNUCKLE EYE

Satays and Stir Fries

Steaks, Medallions, Butterfly Steaks

CAP

Whole Pieces

TRIM

Stir Fries

EYE ROUND

Whole Pieces

OSSO BUCO

FLANK STEAK

Use: Slow cooking, braising

Use: Quick grills, fajitas, stir fries

CAP (CUSHION)

Medallions, Noisettes

PU B LI C A N D D O U B L E C R OW N, NY C

Cervena’s purity of lavor makes it a favorite choice for me. It is a very lean meat, which means it is not only healthy but very easy to prepare, with very little fat to trim before cooking. I have used Cervena from New Zealand for over 11 years and it has been on my menu at Public since day one.

Crispy Fried Cervena and Caesar Ssam Serves 6 as a canapé or salad appetizer For the Venison

Cervena venison has personality, but can also do what it’s told. he venison takes on a very mild, rich, addictively crunchy lavor and texture that suit the creamy dressing and crispy romaine lettuce quite nicely.

Combine Dijon mustard, tabasco, and dried oregano and place thinly sliced Denver leg venison in the mixture, a few pieces at a time. Shake off excess mixture from the meat, then roll in panko breadcrumbs.

Go to www.cervena.com for my yuzu dressing recipe, or use store-bought caesar salad dressing.

Heat oil in a fryer to 375ºF, drop the breaded venison into the oil and cook quickly until golden brown and crispy.

Remove, drain and season with salt.

To Serve: Place crispy fried venison into the romaine leaves, drizzle with the yuzu dressing, and garnish with the mori miso.

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Grilled Cervena Venison with Coriander Falafel, Green Pepper Relish, and Lemon Tahini Sauce To make the falafel, blend soaked chickpeas mixed with tahini, serrano chilli, garlic, toasted cumin, zest and lemon juice, red onion, mint, salt and pepper. Form flattened balls, and refrigerate.

Go to www.cervena.com for my tahini lemon sauce and green pepper and apple relish.

Drizzle Denver leg with olive oil, salt, and pepper and grill the venison to rare and place in a warm spot to rest.

Fry the falafel at 356ºF until medium brown. Season with salt.

To Serve: Gather wafer thin slices of venison on the falafel, drizzled with tahini lemon sauce and garnish with microgreens.

Finish with a small scoop of green pepper relish on the venison.

AM ERI CAN CH EF FOR CERVENA

Crispy Fried Cervena 05 and Caesar Ssam

E X E CU T I V E C H EF OF M A RKE T SALAMANDE R CH E F / CO - OW N ER OF E Q UINOX , WA SH I NGTO N DC

I have used Cervena venison for over 15 years.

My wife and I were irst introduced to it when we visited New Zealand. We saw irst-hand their farming methods. Cervena is what made us realize that humane care and handling really do affect the product. All this, combined with the healthful benefits of venison, makes Cervena a natural, humane and healthy choice.

Cervena Venison “Milanese” with Arugula Leaves and Shaved Pecorino Chianti For the Venison

here are just so many ways to serve Cervena.

I know every time I open the package that it’s going to be perfect so that gives me the confidence to try new ways of preparing it.

Cut Cervena Loin into 5-ounce portions. Place between plastic sheets and pound until 1/3 inch thick. Season with salt and pepper.

Bread the venison paillards in flour, egg wash and panko. Sauté in canola oil over medium heat, 2 minutes per side.

Remove medallions from pan, drain on paper towels and keep warm.

Toss arugula leaves in lemon dressing.

Season with salt and pepper.

To Serve: Cut Cervena “Milanese” with a circular round cutter and place 2 medallions in the center of each plate. Top with a small amount of arugula salad and garnish with shaved pecorino.

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Cervena “Au Jus” on Rosemary Ciabatta Prepare a marinade with balsamic vinegar, soy, red wine, maple syrup and garlic. Place venison Denver leg into marinade and refrigerate for 4-6 hours.

Preheat oven to 350ºF. Remove venison from marinade.

Season and sear the venison, then finish in oven till medium rare.

Thinly slice Cervena to 1/8 inch thickness. Layer Cervena and caramelized onions on sliced ciabatta. Heat up a red wine veal stock and place into a small ramekin.

To Serve: Serve warm with a good pile of fingerling chips.

Cervena Venison “Milanese� with Arugula Leaves

S PR I NG R E S TA U R A N T GR OUP , CH I CA GO I L

I visited a deer farm in New Zealand in 2006. he freedom the animals have, the clean environment they live in, and the care the ranchers showed for their wellbeing left me very impressed. It’s no wonder that Cervena tastes so good.

Cervena is just so versatile. It is perfect for fast modern dishes, and for slow cooking to develop deep lavors too.

12-hour Braised Denver Leg with Braised Celery Hearts and Smoked Walnuts

White Asparagus Soup with Cervena Venison and Sage Meatballs, Shaved Radishes

Marinate Denver leg overnight, then vacuum seal the meat in heat-ready bags. Set a circulator to 145ºF and place the venison in water for 12 hours.

Cook onions and leek in melted butter until soft. Add white asparagus, white wine, bay leaf, sage leaves and fennel seeds. Reduce by 75%. Add chicken stock and cream and simmer for 30 minutes. Purée in small batches with mascarpone. Strain. Season with salt, pepper and vinegar.

Sear tied celery hearts until golden on all sides. Add white wine and reduce.

Add reduced chicken stock, thyme, celery seeds and smoked walnuts.

Lower heat, cover and cook 15 minutes. Stir in butter and season with salt and pepper. Reserve warm.

To Serve: Remove the venison from the water bath and season generously with salt and pepper. Heat a sauté pan over high heat and quickly sear the outside of the roast. Remove venison and let rest for 10 minutes.

Slice venison and season again with sea salt and pepper.

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Preheat oven to 400ºF. Mix ground Cervena, bacon, breadcrumbs, eggs, sage leaves, parmesan, black pepper and salt. Let sit cold 20 minutes.

Portion into 1-inch size balls. Roast until meatballs are cooked through.

Toss together shaved radishes, white asparagus, olive oil and sage leaves.

Season with salt and lemon juice.

To Serve: Garnish meatballs with radish salad. Pour in white asparagus soup to finish.

12-hour Braised Denver Leg with Braised Celery Hearts and Smoked Walnuts

CH E F A N D M ANAG I NG PARTNE R CATALAN FOOD & W INE, HOUSTON TX

I enjoy using Cervena venison because its quality and versatility are second to none and its standards are consistently what we as chefs expect. It is also a product our customers love to see and taste. It can be used in so many diferent ways and always keeps our customers wanting more.

Cervena Venison Sausage Gumbo To make the Sausage

I enjoy working with classic regional dishes and giving them a modern take.

Fresh, local produce is important to my cooking philosophy, but so is using the best ingredients, and that’s why we chose Cervena.

Marinate diced venison and pork butt in beer overnight. Grind the meat twice through a 1/4-inch plate. Thoroughly blend with salt, pepper, yellow mustard seed and crushed red pepper.

Stuff into hog casings, and tie off into 6-inch links. Poach in simmering water until sausages are firm.

For the Gumbo Brown and render the sausage; sear diced denver leg, remove venison and rest. Add minced garlic, yellow and red peppers, and onion, and sauté until vegetables are tender.

Add chicken stock and bring to a simmer. Whisk in a roux until it is incorporated. Simmer for 3045 minutes, then add and reheat venison. Season with the hot sauce, Worcestershire, and salt and pepper.

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To Serve: Serve gumbo with cornmeal drop biscuits.

Cervena Venison Chop, Candied Radishes and Duck Conit Spoon Bread Combine red radish, granulated sugar, veal stock and unsalted butter. Simmer until radishes are tender. Strain radishes and reduce the liquid until syrupy. Stir in butter.

For the spoon bread, combine duck confit, eggs, heavy cream and small pieces of brioche in a baking dish.

Bake in 320ºF oven.

Season the venison double chop with salt and pepper. Sear on both sides to get a good crust. Finish in oven until medium rare.

To Serve: Spoon some of the spoon

bread onto the plate and add radishes and Cervena venison chop.

Drizzle with the radish reduction.

Cervena Venison Sausage Gumbo

S I LV ER AD O RE S O R T , NA PA CA

My involvement in sustainable cuisine practices means I look hard at the products I serve, and the claims they make. he farming systems, the feeding regimes and the quality of Cervena venison from New Zealand mean I’m proud to have it on my menus.

Cervena’s versatility and its mild lavor adapt to all the Wine Country-Asian accented menu I serve at Silverado Resort… from soup and summer salads to traditional roasts and center of the plate items – there’s a cut of Cervena that works for all of them.

Cervena Venison Borscht

Cervena Shabu Shabu

Bring beef broth, sachet (peppercorns, bay leaf and thyme) and Cervena shanks to a boil. Reduce heat, cover and allow to simmer until the meat is tender. Remove shanks and sachet, cool meat and pluck from bones. In the same pot, cook diced red and yellow beets in the broth until tender, about 20 minutes. Remove from the broth and reserve with the meat.

Slice Cervena loin into thin ribbons.

Cook diced potatoes and carrots together until tender; drain and reserve.

Cook sliced leeks in boiling water for about 1 minute. Drain and reserve.

Add the venison and all the vegetables back into the broth.

Check for seasoning.

To Serve: Ladle into bowls. Garnish

with a drizzle of crème fraîche, finely sliced scallions and dill.

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Make a flat omelette; allow to cool and cut into chiffonade ribbons.

Bring 3 quarts of chicken stock to a boil with bruised ginger and garlic; simmer for 5 minutes. Remove the garlic and ginger.

Heat udon noodles in chicken stock.

Remove and divide evenly among large soup bowls.

Heat sliced leek, halved shiitake mushrooms, Chinese cabbage, cubed tofu and sliced scallion in stock and divide equally into bowls.

Lastly, poach the Cervena slices in stock until rare, about 10 seconds.

Divide equally among bowls.

Bring stock up to a rolling boil and pour it evenly over contents. Garnish with chiffonade of omelette, finely sliced scallions and cilantro.

To Serve: Serve immediately with sesame dipping sauce.

Cervena Shabu Shabu

www.broadleafgame.com

www.alliance.co.nz

www.mountainrivervenison.co.nz

www.duncancervena.com

www.dartagnan.com

www.royalcuisine.co.nz

www.nzlamb.com

Level 13, PricewaterhouseCoopers Tower 113-119 The Terrace PO Box 10-702, Wellington New Zealand Telephone (NZ) : +64 (4) 473 4500

Cervena is available chilled and frozen in vacuum packs.

For more information on Cervena, please visit our website www.cervena.com

21798

www.silverfernfarms.com

Cervena is a registered trademark of the Cervena Trust LimitedŠ

For more information about Cervena and its licensed brands, please visit the following websites: