Cervena Natural Tender Venison

21945 Cervena Recipe Bro 1_0.indd 121945 Cervena Recipe Bro 1_0.indd 1 14/4/09 11:05:53 AM14/4/09 11:05:53 AM

Just as the Champagne appellation immediately communicates the image of quality

sparkling wine from the northwest region of France, there is now an appellation for

premium, farmed venison from New Zealand. Cervena® Natural Tender Venison is

distinguished from all other venison by the trademarked assurance that the meat has

been naturally raised, and processed in accredited plants, according to a system of

high quality standards.

MARK SHADBOLT CERVENA FARMER AKAROA, NEW ZEALAND


Cervena®

Grown in harmony with nature

From the free range pastures of New Zealand

comes Cervena®, the gourmet meat for a

healthy lifestyle.

Farmers in New Zealand recognize the need for

a naturally produced, lean and delicious red meat.

A meat that satisfi es the demand for culinary

creativity, taste satisfaction and excellent nutrition.

Farmers in New Zealand care about what they

produce, they farm in harmony with nature, not

against it.

Deer roam and graze naturally on farmland.

Th ey graze on grass, not grain, and they

receive no growth stimulants, hormones

or growth-promoting antibiotics.

Cervena farms and producers are required to

meet industry standards to ensure the quality

of their produce.

Th e result is that Cervena is naturally tender

and lean with a distinctive, mild fl avor.

Q U A L I T Y A S S U R E DN O T A L L R E D M E AT I S T H E S A M E

Only venison passing the highest standards

of processing and inspection bears the name

Cervena.

• To ensure mild fl avor and tenderness,

only qualifying animals can be used for the

Cervena program.

• Only the most tender cuts can be called

Cervena.

• Processing and storage techniques are

independently audited to ISO 9002 standards

to ensure consistent quality is delivered to

the market.

Quality assurance guarantees are core to the

Cervena program. Th ese ensure each cut is

packed and shipped in top condition.

For further information regarding Cervena

quality assurance go to www.cervena.com.

The meat of kings is now the king of meats.


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 off er 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 Zealand farmed deer are predominantly red

deer, but limited quantities of elk cuts are also

available from New Zealand.

Cervena® Cuts for your convenience

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 (1.5kg) 95-96%

BONE-IN SADDLE 10-15lb (4.5-6.8kg) 15-25lb (6.8-11kg) 50%

THE HIND LEGTh e 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. Th e 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%


THE SADDLE CUTSTh e most traditional of venison cuts, the Saddle contains two rib racks, two striploins, two shortloins and two

tenderloins.

EIGHT RIB RACKUse: Roasts, chops or cutlets

STR IPLO IN/SHORTLO INUse: Steaks, medallions,

noisettes, roasts, stir fries

TENDERLO INUse: 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 T E N D E R L O I N

OSSO BUCOUse: Slow cooking,

braising

FLANK STEAKUse: Quick grills, fajitas,

stir fries

THE DENVER LEG CUTSTh e 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)Use: Medallions, noisettes,

butterfl y steaks, mini roasts

TOP ROUND ( TOPS IDE )Use: Medallions,

noisettes, steaks, roasts

Mini Roasts Medal l ionsMedal l ions or Steaks

TWO RUMPS (CUSHIONS) SHORT (SIDE) FILLET CUSHION

KNUCKLEUse: Medallions, butterfl y

steaks, steaks, roasts

Satays and St i r Fr ies

Satays andSteaks,

Medal l ions, Butterf ly Steaks Whole Pieces

BOTTOM ROUND (SILVERSIDE)Use: Medallions, noisettes,

butterfly steaks, long steaks,

roasts

Medal l ions, Noiset tesSt i r Fr ies Whole Pieces

TRIM KNUCKLE EYE CAPTRIM EYE ROUND CAP (CUSHION)


Low in fat and low in calories, Cervena is

a high-quality protein packed with iron and zinc,

making it one of the healthiest red meats available

today. It is the premium meat for the healthy

lifestyle.

Versatile Cervena is a meat that has moved beyond

tradition and season. Venison used to be a meat of

winter, marinated and slow-cooked in rich heavy

sauces. Th e tastes and textures of Cervena and the

variety of cuts available make it now a meat of

all seasons and all cuisines. Because Cervena isn’t

strong and gamey, it’s perfect with a subtle sauce, or

just by itself.

Th e only limit with Cervena is your imagination.

Try it seared with your favorite hot weather salad;

enjoy its subtle fl avors when enhanced with Asian

spices; grill it for fajitas…

E A S E O F P R E PA R AT I O N :

• From the bag to the pan to the plate. All the

hard work of trimming and butchery has been

done for you at the processing plant.

• Always pre-heat oven or grill prior

to cooking.

• Use some oil as Cervena is lean.

• Whether quick or slow cooking, sear fi rst

to develop good colors and fl avors.

• Cook on a high heat and serve rare

or medium rare for optimal fl avor and

succulence.

C O O K I N G T I M E S

• Pan frying1/2 -1in (11/2-2cm) thick cuts require

approximately 1 minute each side over a high

heat.

• Sautéing or stir frying

Approximately 30-40 seconds over a high heat

is suggested for ideal fl avor and texture.

• Roasting

31/2 minutes per 1/2in (1cm) thickness is the

suggested guideline. Searing the meat prior to

roasting will help seal in natural juiciness.

• Grilling

1in (21/2cm) thick cuts require approximately

2 minutes each side.

• Barbecuing

Allow about 2 minutes per side for 11/2in

(3cm) medallions or steak.

• Always allow Cervena to rest for a few minutes

before serving.

New Zealand Cervena Chef Graham BrownFor more recipes go to www.cervena.com

Cervena® Today’s new red meat

Note: Like other meat, venison is a potential source of toxoplasmosis, which can be harmful to unborn babies and those with weakened immune

systems. Like other meat, Cervena should not be eaten raw during pregnancy or by people with weakened immune systems.


NUTRITIONAL COMPARISON (BASED ON 3.5oz [100g] COOKED PORTIONS)

kcal PROTEIN(g)

TOTAL FAT(mg)

IRON(g)

ZINC (mg)

CHOLESTEROL(mg)

VENISON LOIN 150 30.20 2.38 4.09 3.63 79

SKINLESS CHICKEN 167 25.01 6.63 1.21 1.52 75

BEEF TENDERLOIN, PRIME GRADE 255 27.54 15.27 3.66 5.17 86

FARMED SALMON 206 22.10 12.35 0.34 0.43 63

US LAMB LOIN 216 29.99 9.73 2 4.13 95

SOURCE: USDA NATIONAL NUTRIENT DATABASE


Spicy Grilled Cervena

Because venison is so lean and tender it suits

this quick cooking style.

Serves 6

INGREDIENTS1lb (500g) Cervena stir fry

1 tbsp spring onion, cut into short lengths

1/4 cup coriander leaves, chopped coarsely

1/4 cup shallot, thinly sliced

1/4 cup mint leaves

1/4 tsp chili powder

1 tsp sugar

11/2 tbsp ground roasted rice or breadcrumbs

4 tbsp lime juice

3 tbsp fi sh sauce

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

MARINADE INGREDIENTS1/2 cup soya sauce

1 tsp sesame oil

1 tbsp hoi sin sauce

1/4 cup soya or peanut oil

1 tsp cracked black pepper

1/2 tsp grated ginger and 1/2 tsp

chopped garlic

1 tbsp lemon grass, thinly sliced

1 tsp sesame paste (tahini)

1 tbsp sherry

Mix well and add to the venison

20 minutes before cooking.

METHODMarinade the venison, heat oil in wok very

hot and fry the meat. Add herbs, shallots and

seasonings. Add the vegetables and add the

drained noodles.

Season to taste with fi sh 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.


Cervena with Osso Buco Ravioli and Pinot Noir and Cracked Pepper JusTh e twice-cooked fl avor of the shank meat

in the ravioli is a perfect foil for the natural

taste of Cervena matched with classic red wine

and pepper.

Serves 4

INGREDIENTS1 Cervena shortloin with all skin and chain

removed – 1lb 10oz (800g)

1 tbsp Dijon mustard

4 tbsp peppercorn mix

PREPARATIONSear the shortloin in a heavy pan, brush on

the mustard and coat generously with the

peppercorn mix. Cook in a low oven about

320˚F (140˚C) for about half an hour.

PINOT JUS3 shallots chopped fi ne and sautéed in

1oz (20g) butter until very soft. Add 1 tsp

cracked pepper. Deglaze the pan with a

generous glass of Pinot Noir, add a cup of

strong beef or venison stock and reduce a

little to the required taste, and thicken if

necessary with 1 tsp cornstarch or arrowroot

mixed with cold water. Season, add a few

drops of red wine vinegar to adjust acidity.

OSSO BUCO RAVIOL IAccording to recipe Cervena Loin with Osso

Buco Ravioli and Pinot Noir and Cracked

Pepper Jus.

Once cooked, remove meat from bone, discard

any heavy silverskin and dice fi nely. Moisten

with some of the sauce and cool.

Assemble Ravioli; add osso buco mixture from

above to a large round wonton skin, or make

ravioli dough into 11/2in (2.5cm) rounds and fi ll

with the fl aked meat mixed with the vegetable

and the gelatinous jus from the cooking of the

osso buco. Blanch in boiling water for 2 minutes.

POMMES FONDANT4 medium potatoes, peeled and shaped like a

barrel or cut into rounds 11/2in (4cm) x 3/4in

(2cm).

Place standing in a small dish. Pour in enough

chicken stock to cover half way up. Pour a

little melted butter over each and season with

salt and white pepper. Baked uncovered in a

moderate oven, 350˚F (180˚C) for 40 minutes.

TO SERVE D ISHCut loin into 8 even slices.

Place ravioli on top of the potato (this

should look like a mushroom) and garnish

with 2 asparagus spears or baby leeks and

diced winter vegetables cooked in stock

with butter.


Cervena Osso Buco with New Pea and Sweetcorn Risotto and Red Wine SauceServes 4

INGREDIENTS FOR OSSO BUCO6 Cervena osso buco cuts

1 carrot, chopped

2 celery ribs, chopped

1 small red onion, chopped

1 leek

Salt and pepper

1/2 cup olive oil

1/2 bottle red wine

1/2 cup tomato purée

1 tbsp chopped rosemary

1 tbsp chopped garlic

11/2 cups (300mls) of Cervena glaze

FOR RISOTTO1 cup arborio rice

1/2 onion, fi ne diced

1 cup new peas

1 cup sweetcorn kernels

1 tbsp olive oil

1/4 cup white wine

1 qt (1 liter) chicken stock

2 tbsp parmesan cheese

2 tbsp butter

1 heaped tbsp chopped parsley

1 tsp truffl e oil (optional)

Salt and pepper

RISOTTO Heat casserole to medium heat, add olive

oil, onion and sauté very well, approximately

3-4 minutes. Add the rice and cook for 3

minutes, deglaze with white wine, reduce,

add the hot chicken stock in thirds; when

rice is cooked and the liquid is absorbed

remove from stove and add the blanched

peas and sweetcorn, cheese, butter, parsley,

seasonings and truffl e oil.

OSSO BUCOSeason Cervena osso buco with salt and

pepper, heat a large saucepan on medium

heat, add olive oil, sear the Cervena on both

sides to give good rich color, remove from

pan. Add the chopped mirepoix and lightly

caramalize. Deglaze with red wine, reduce

by 1/2, add the tomato purée, herbs, garlic

and Cervena stock, put the osso buco back

in pan and bring to the boil, cover with lid

and braise in a 350ºF (180ºC) oven until meat

is tender and pulling away from the bone,

approximately 1 hour. Remove the Cervena

from the pan, keep covered. Purée the sauce

with all the vegetables and put through

a chinois, pressing to extract all juices.

Place osso buco back into strained sauce.

Keep warm.

TO F INISH DISHPlace a mound of the risotto in a deep

bowl plate and place the osso buco on top. Pour

around the sauce and serve.


Cervena with Citrus-Chili Sauce

Th e sharp citrus combined with the tender

succulence of Cervena provides a unique

centerpiece for any meal.

Serves 4

SAUCEJuice from 1 medium orange

Juice from 1 small lemon

Juice from 1 small lime

1/4 cup rice wine vinegar

2 tbsp fi sh sauce

1 tsp Vietnamese chili sauce or harissa

1 garlic clove, fi nely minced

1 shallot, fi nely minced

11/3 tbsp sugar

Salt

Combine all ingredients. Refrigerate for at

least 24 hours. Use at room temperature.

INGREDIENTS1/4 cup vegetable oil

Salt and pepper

11/2lb (750g) New Zealand Cervena loin or

leg fi llet

1 medium taro root or sweet potato, thinly

sliced

5oz (140g) mesclun

3 sprigs mint, chiff onade

3 sprigs coriander leaves

METHODPreheat oven to 400ºF (200ºC).

Heat 1 tbsp oil in sauté pan, add seasoned

New Zealand Cervena and place in oven,

roasting about 6-7 minutes on each side for

medium rare.

Let meat rest and keep at room temperature.

In large skillet, heat remaining oil and quickly

shallow fry taro or potato slices to make crispy

chips. Remove and drain.

To serve, thinly slice Cervena against the

grain and arrange in a circular pattern on

plate. Place mesclun in center of plate and

border with chips.

Pour sauce over meat and sprinkle herbs.

Serve immediately so citrus sauce will not

further cook meat.


Szechuan Spiced Cervena with Pickled Vegetables and Spiced Miso DressingWith their low fat and mild fl avors,

Cervena fi llets are a natural pairing with

Asian-inspired dishes like this warm-weather

Japanese-style salad.

Serves 4 appetizers

INGREDIENTS1lb 4oz (600g) Cervena leg rounds (fi llets)

SZECHUAN SPICE MIX2oz (50g) Szechuan peppercorns, 1oz (20g)

cumin seeds, 1oz (20g) coriander seeds, 1/2oz (10g) black peppercorns

Heated in a wok and ground fi nely.

MISO DRESS ING9oz (20g) palm sugar

2 egg yolks

1/3 cup rice wine vinegar

1/2 cup grapeseed oil

2oz (50g) light miso paste

2 tsp sesame oil

1/2oz (10g) chili paste (sambal oelek)

2 tsp Kikkoman soy sauce

Whisk the yolks, sugar and vinegar together, add

the miso then slowly blend in the oils

until a mayo-like consistency. Add the

remaining seasonings to taste and check the

seasoning.

PICKLED VEGETABLE SALAD1/4 cucumber, peeled and deseeded

2 spring onions, cut into long, thin strips

8 Shiitake mushrooms sliced, thinly

1 celery stem, peeled and sliced into long,

thin strips

Juice 2 lemons, 1 tbsp sesame oil, 2 tbsp rice

wine vinegar, 1/4 cup sake, 1/2 tsp mustard oil,

fresh coriander leaves, 1 tbsp pickled sushi

ginger, sliced thinly. Mix all and pour over the

vegetables and stand for 4 hours.

PREPARATIONSeason the Cervena with the Szechuan spice

mix for at least 1 hour and then sear in a little

oil until rare. Cool and partly freeze. Slice

very thinly and place on the bed of pickled

vegetables, drizzle the miso dressing, and

garnish with toasted sesame seeds.


Coconut and Tea Smoked Cervena with Mango and Rice Cake

Refreshing tropical fl avors paired with cold-

smoked Cervena – perfect for hot climates year

round.

Serves 6

INGREDIENTS1lb (500g) Cervena loin or fi llet

1 cup shredded coconut

Small handful black tea leaves or jasmine tea

2 handfuls wood shavings

MARINADE1 cup salt

1 cup rock sugar

1/4 cup soy sauce

2 chopped chilis

1 clove garlic

1 tsp chopped ginger root

5 pieces star anise

Mix all until dissolved.

Place the meat in the marinade for 3-4 hours.

Remove and allow to dry for 1 hour and

then place in smoker with the tea leaves and

coconut and smoke as cool as possible. Allow

to stand in the smoke for as long as there is

smoke. Remove and sear the outside to a nice

brown, cool thoroughly and slice thinly.

RICE CAKES1/2 cup jasmine rice cooked with kaffi r lime

leaves and green ginger root in 1 cup of water

with 1 tsp salt, allow to cool after sprinkling

on some rice vinegar. Spread into a tray about 1/2in (1cm) deep and cool completely. Cut

into squares about 11/2 x 11/2in (3cm) and

sprinkle with toasted sesame seeds.

MANGO SALAD1 green mango, peeled and cheeks removed

from pit and sliced into matchsticks

1/2 small red onion, sliced very thinly

1 tsp thinly sliced julienne of green ginger

1 lime, juiced, and zest

Handful fresh coriander leaves

Few drops sesame oil

Combine all ingredients and chill for an hour.

TO SERVETake a rice cake and place the salad on

top with some sliced Cervena and garnish

with fresh chopped coriander. As an option

sprinkle on refried cooked yellow split peas

or beans.

Serve with a light shoyu sauce on the side.


Serves 4

INGREDIENTS4 Cervena fi llets from leg or shortloin, 6-7oz

(200g) each

1 tbsp cracked 4 peppercorn mix

Season and sear fi llets in a hot pan. Place in

a 300˚F (130˚C) oven for 20 minutes. Remove

and rest in a warm place.

FOR THE TARTE TAT IN2oz (50g) shallots

2 cloves garlic crushed, 2 cloves garlic whole

2oz (50g) unsalted butter

2 tbsp chopped parsley

1 tsp wild thyme

3 tbsp red wine

11/2 tbsp sherry or aged balsamic vinegar

4 x 3in (7.6cm) discs puff pastry or 1 x 8in

(20cm) round puff pastry

1 cup strong venison stock

4 portobello mushrooms or a mixture

of mushrooms

METHODHalve and gently cook shallots with butter,

crushed garlic, red wine and sherry/balsamic

until well colored, add a little venison stock.

Cook until liquid has evaporated, then cool,

add the parsley and thyme. Roast mushrooms

for 30 minutes with whole garlic cloves. When

the mushrooms are cooked and leathery, cool

and slice.

Grease tartlet case. Layer in the mushrooms.

Sprinkle on the shallots. Cover with the

pastry and press down. Cook for 15 minutes

in a hot 430ºF (220˚C) oven.

RED WINE JUS1oz (30g) chopped shallots

1 knob (walnut size) butter

1/2 cup red wine (Pinot Noir)

1/2 cup venison or meat stock

Salt and pepper

Cook shallots with butter until soft, add wine

and reduce, add meat stock and thicken slightly.

PARSNIP PURÉE2 peeled parsnips, steamed with 1 vanilla pod

until soft

2oz (50g) butter

3 eggs

1/2 cup cream

Ground nutmeg

Salt and white pepper

Purée the parsnips, add some vanilla seeds,

blend in butter, cream and eggs, season,

place in buttered mold, cook in water bath or

steamer for approximately 30 minutes.

TO SERVESlice each Cervena fi llet into 3 medallions.

Turn out the parsnip purée.

Turn out the tarte tatin.

Pour around the red wine jus.

Garnish with diced winter vegetables and

parsnip fries.

Cervena Fillet with Tar te Tatin of Mushrooms, Red Wine Jus and Parsnip Purée


Cervena racks always impress and the pairing

of succulence and spice make a dish to remember.

Serves 4

INGREDIENTS4 x 2-rib racks or 1 x 8-rib rack, silver-skin

removed

RUB2 tbsp tamarind paste

1 tsp cracked Szechuan peppercorns

1 tsp brown sugar

1 pinch Chinese fi ve spice powder

1 tsp sea salt.

Mix and rub into Cervena 15 minutes before

cooking.

BBQ SAUCE1 cup best quality Asian-inspired

BBQ sauce

2 cloves garlic

1/4 tsp sesame oil

1 tsp grated ginger

1 chopped onion

1 tsp chili paste or chili sauce

3 tbsp peanut or soya oil

Sauté onion, garlic and grated ginger in oil.

Add chili sauce. Add BBQ sauce. Bring to a

simmer for 10 minutes, strain, keep hot.

VEGETABLE SPRING ROLLS4 spring roll wrappers

Julienne an assortment of fresh vegetables:

zucchini, red and green capsicum, yellow

squash, celery

4 Shitake or rehydrated Chinese black

mushrooms

Chopped coriander

Spring onions

Soya or mung bean shoots

Salt and pepper

METHODSauté vegetables julienne in oil with garlic,

add mushrooms until just soft. Add coriander

leaves and bean shoots – cool.

Brush one side of spring roll wrapper with

egg. Place cooked vegetables on top and roll

up. Keep cool. When ready to serve, deep fry

in vegetable oil for about 4-5 minutes until crisp

and golden.

TO SERVEBBQ or pan sear Cervena for about 2-3 minutes

all sides.

Roast at 400ºF (200˚C) for 8-10 minutes until

medium rare.

Rest in a warm place for a further 2-3 minutes.

Bring back to serving temperature

(2 minutes in a hot oven). Slice into cutlets.

Fry spring rolls until golden. Cut into 3 lozenges

(on bias) and arrange the sliced chops alongside.

Garnish with sauce and coriander sprigs.

Tamarind-Glazed Cervena Two Rib Rack with Vegetable Spring Roll and Asian BBQ Sauce


Level 13, PricewaterhouseCoopers Tower

113-119 Th e 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.comCer

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Cervena Natural Tender Venison

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