Today Gourmet Foods of NC - Cervena Venison Tenderloin A superb tenderloin from 100% farmed New Zealand Cervena venison. Unlike regular deer, Cervena is a type of prime New Zealand farmed Red Deer, raised humanely and allowed to freely graze on pristine grass pastures, never given hormones, steroids, or animal feeds. Careful rearing has an unmistakable impact on the flavor and texture: deeply flavorful and with none of the gaminess and toughness you get from hunted wild deer, with the added benefit of little fat, calories, and cholesterol. This Cervena venison tenderloin is rosy red and beautifully lean. Cook it whole as a roast or cut into medallions, always on a hot grill or pan to medium-rare. Use a bit of oil or butter on this lean cut to get that perfect brown crust. Cervena venison cooks much more quickly than other red meat, so keep an eye on it. From pasture-raised young New Zealand deer, Cervena gives you the freedom to create. Its unique taste and ability to adapt allow it to stand alone or be your ideal canvas. The flavor is so distinct and delicate, Cervena has a refined richness and subtle sweetness. Strict quality-assured standards mean consistency in every cut. KEY FEATURES A delicate, distinctive flavor, refined richness, subtle sweetness, and buttery tenderness. Chefs have the freedom to create beautiful, inspired cuisine.Not just a delicious choice, Cervena venison is also a healthy one. High in protein, low in calories and fat, it is one of the healthiest red meats available, making it a smart choice for health-conscious consumers.No steroids, no hormones, 80% less fat than beef, lower fat, calories, and cholesterol than skinless chicken. PREPARATION INSTRUCTIONS PAN SAUTÉ: Pan searing is suitable for steaks, medallions, butterfly steaks, and noisettes. Cook over a high heat, 2 minutes on each side.ROASTS: Sear meat over a high heat. Cook in a pre-heated 360°F (180°C) oven, allowing 3 minutes per inch (2.5 cm) thickness. Rest for 5-8 minutes.BBQ: Place on the hot grill and turn only once. Don`t press, or juices will come out of the meat. Allow to rest a minute or two in a warm spot. Apply any sugar/honey marinades near the end to prevent burning.BRAISING: Can be traditionally braised for 4 hours at 320°F (160°C). Works well sous-vide.