Find cooking tips and advice here for New Zealand Beef, Lamb, Veal, Venison, Salmon, Duck, Chicken & Pork here – or contact us for more information

Gourmet Direct Limited - Serious about meat since 1992

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Venison Cooking Advice

    Farm-raised domestic Venison or Cervena as it is commonly known in the hospitality trade, is a lean, tasty and iron-rich meat.

    We do not always approach the the prospect of cooking Venison with confidence, but we should!  Venison is easy to cook if you follow a few simple guidelines.

    • Buy Venison from a trusted supplier.  Your local Hunter may otherwise put you off!
    • Farm-raised domestic Venison is a different taste sensation from the local Hunter's Bounty.
    • Stick to the premium Cuts available from Gourmet Direct.
    • Expect a little blood in the packaging. Drain it off and pat the meat dry with a paper towel.
    • Venison is a Game meat so it carries a Venison smell, most evident when you open the package - this is not strong and should not be off-putting.
    • Venison has an extraordinary shelf-life when packaged under export conditions - this amounts to months not weeks so do not be alarmed - leave it in the fridge until you are ready to use it.
    • Plan to serve a little less Venison per person than you would for Beef or Lamb.  The rich flavour and density of the very lean meat translates to less meat required per person. 
    • You can marinate Venison for up to three days prior to cooking.
    • NEVER OVERCOOK VENISON - it is much better to undercook Vension and allow resting to finish the meat.
    • Winning Venison accompaniments include Cranberries, Tamarillos, Plums, Herbs, Red Wine, Port and raisins.  The intense flavour of good Venison withstands rich plate partners!
    • Venison is the food of Kings so expect to pay a little more for it.
    • A small amount of Venison will provide you with your daily iron requirement effortlessly.
    • Venison is great cooked on the barbecue - try slicing a tenderloin thinly, drop slices onto a hot barbecue grill, baste with a little Gourmet Direct Venison Glaze.  Quickly remove the meat (after two-three minutes) and serve on a bed of Spinach doused with balsamic drizzle.  Grind some fresh Black Pepper over the top and share it with your friends if you can bear to!
    • Check out our Venison Recipes for more advice and ideas.