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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速 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
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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 satisfies 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. They 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. The result is that Cervena is naturally tender and lean with a distinctive, mild flavor.
QUALITY ASSURED N 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 flavor 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. These 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.
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Cervena Cuts for your convenience ®
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 Zealand farmed 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 (1.5kg)
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, the Saddle contains two rib racks, two striploins, two shortloins and two tenderloins. EIGHT RIB RACK Use: Roasts, chops or cutlets
S T R I P L O I N / S H O RT L O I N Use: Steaks, medallions, noisettes, roasts, stir fries
EIGHT RIB RACK
TENDERLOIN Use: Steaks, medallions, noisettes, roasts, stir fries
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) Use: Medallions, noisettes, butterfly steaks, mini roasts
TOP ROUND (TOPSIDE) Use: Medallions, noisettes, steaks, roasts
TWO RUMPS (CUSHIONS)
SHORT (SIDE) FILLET
Mini Roasts
Medallions or Steaks
KNUCKLE Use: Medallions, butterfly steaks, steaks, roasts TRIM
KNUCKLE EYE
Steaks, Medallions, Butterfly Steaks
OSSO BUCO Use: Slow cooking, braising
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Medallions
BOTTOM ROUND (SILVERSIDE) Use: Medallions, noisettes, butterfly steaks, long steaks, roasts CAP TRIM
Satays and Stir Fries
CUSHION
Whole Pieces
Stir Fries
EYE ROUND
CAP (CUSHION)
Whole Pieces
Medallions, Noisettes
FLANK STEAK Use: Quick grills, fajitas, stir fries
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Cervena Today’s new red meat ®
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. The 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. The only limit with Cervena is your imagination. Try it seared with your favorite hot weather salad; enjoy its subtle flavors 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.
COOKING TIMES • Pan frying 1/2 -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 flavor 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.
• Always pre-heat oven or grill prior to cooking. • Use some oil as Cervena is lean. • Whether quick or slow cooking, sear first to develop good colors and flavors. • Cook on a high heat and serve rare or medium rare for optimal flavor and succulence.
New Zealand Cervena Chef Graham Brown For more recipes go to www.cervena.com 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.
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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
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Spicy Grilled Cervena Because venison is so lean and tender it suits this quick cooking style.
MARINADE INGREDIENTS
Serves 6
1 tsp sesame oil
INGREDIENTS 1lb (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
1/2 cup
soya sauce
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.
4 tbsp lime juice 3 tbsp ďŹ 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
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METHOD Marinade 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 ďŹ 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.
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Cervena with Osso Buco Ravioli and Pinot Noir and Cracked Pepper Jus The twice-cooked flavor of the shank meat in the ravioli is a perfect foil for the natural taste of Cervena matched with classic red wine and pepper.
O S S O B U C O R AV I O L I
Serves 4
Once cooked, remove meat from bone, discard any heavy silverskin and dice finely. Moisten with some of the sauce and cool.
INGREDIENTS 1 Cervena shortloin with all skin and chain removed – 1lb 10oz (800g) 1 tbsp Dijon mustard 4 tbsp peppercorn mix
P R E PA R AT I O N Sear 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 JUS 3 shallots chopped fine 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.
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According to recipe Cervena Loin with Osso Buco Ravioli and Pinot Noir and Cracked Pepper Jus.
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 fill with the flaked meat mixed with the vegetable and the gelatinous jus from the cooking of the osso buco. Blanch in boiling water for 2 minutes.
POMMES FONDANT 4 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.
T O S E RV E D I S H Cut 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.
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Cervena Osso Buco with New Pea and Sweetcorn Risotto and Red Wine Sauce Serves 4
INGREDIENTS FOR OSSO BUCO 6 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 RISOTTO 1 cup arborio rice 1/2
onion, fine diced
1 cup new peas 1 cup sweetcorn kernels 1 tbsp olive oil 1/4
cup white wine
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 truffle oil.
OSSO BUCO Season 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.
1 qt (1 liter) chicken stock 2 tbsp parmesan cheese 2 tbsp butter 1 heaped tbsp chopped parsley
TO FINISH DISH Place a mound of the risotto in a deep bowl plate and place the osso buco on top. Pour around the sauce and serve.
1 tsp truffle oil (optional) Salt and pepper
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Cervena with Citrus-Chili Sauce The sharp citrus combined with the tender succulence of Cervena provides a unique centerpiece for any meal.
METHOD Preheat oven to 400ºF (200ºC).
SAUCE
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.
Juice from 1 medium orange
Let meat rest and keep at room temperature.
Juice from 1 small lemon
In large skillet, heat remaining oil and quickly shallow fry taro or potato slices to make crispy chips. Remove and drain.
Serves 4
Juice from 1 small lime 1/4
cup rice wine vinegar
2 tbsp fish sauce 1 tsp Vietnamese chili sauce or harissa 1 garlic clove, finely minced 1 shallot, finely minced 11/3 tbsp sugar
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.
Salt Combine all ingredients. Refrigerate for at least 24 hours. Use at room temperature.
INGREDIENTS 1/4
cup vegetable oil
Salt and pepper 11/2lb (750g) New Zealand Cervena loin or leg fillet 1 medium taro root or sweet potato, thinly sliced 5oz (140g) mesclun 3 sprigs mint, chiffonade 3 sprigs coriander leaves
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Szechuan Spiced Cervena with Pickled Vegetables and Spiced Miso Dressing With their low fat and mild flavors, Cervena fillets are a natural pairing with Asian-inspired dishes like this warm-weather Japanese-style salad. Serves 4 appetizers
INGREDIENTS 1lb 4oz (600g) Cervena leg rounds (fillets)
SZECHUAN SPICE MIX 2oz (50g) Szechuan peppercorns, 1oz (20g) cumin seeds, 1oz (20g) coriander seeds, 1/2oz (10g) black peppercorns Heated in a wok and ground finely.
MISO DRESSING 9oz (20g) palm sugar 2 egg yolks 1/3
cup rice wine vinegar
1/2
cup grapeseed oil
P I C K L E D V E G E TA B L E S A L A D 1/4
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.
P R E PA R AT I O N Season 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.
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.
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Coconut and Tea Smoked Cervena with Mango and Rice Cake Refreshing tropical flavors paired with coldsmoked Cervena – perfect for hot climates year round. Serves 6
INGREDIENTS 1lb (500g) Cervena loin or fillet
RICE CAKES 1/2
cup jasmine rice cooked with kaffir 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.
1 cup shredded coconut Small handful black tea leaves or jasmine tea
MANGO SALAD
2 handfuls wood shavings
1 green mango, peeled and cheeks removed from pit and sliced into matchsticks
MARINADE
1/2
1 cup salt
1 tsp thinly sliced julienne of green ginger
1 cup rock sugar
1 lime, juiced, and zest
1/4
Handful fresh coriander leaves
cup soy sauce
small red onion, sliced very thinly
2 chopped chilis
Few drops sesame oil
1 clove garlic
Combine all ingredients and chill for an hour.
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.
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T O S E RV E Take 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.
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Cervena Fillet with Tarte Tatin of Mushrooms, Red Wine Jus and Parsnip Purée Serves 4
RED WINE JUS 1oz (30g) chopped shallots
INGREDIENTS
1 knob (walnut size) butter
4 Cervena fillets from leg or shortloin, 6-7oz (200g) each
1/2 cup
red wine (Pinot Noir)
1/2 cup
venison or meat stock
1 tbsp cracked 4 peppercorn mix Season and sear fillets in a hot pan. Place in a 300˚F (130˚C) oven for 20 minutes. Remove and rest in a warm place.
Salt and pepper Cook shallots with butter until soft, add wine and reduce, add meat stock and thicken slightly.
F O R T H E TA RT E TAT I N
PA R S N I P P U R É E
2oz (50g) shallots
2 peeled parsnips, steamed with 1 vanilla pod until soft
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
2oz (50g) butter 3 eggs 1/2 cup
cream
Ground nutmeg Salt and white pepper
1 cup strong venison stock
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.
4 portobello mushrooms or a mixture of mushrooms
T O S E RV E
4 x 3in (7.6cm) discs puff pastry or 1 x 8in (20cm) round puff pastry
METHOD Halve 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.
Slice each Cervena fillet 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.
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.
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Tamarind-Glazed Cervena Two Rib Rack with Vegetable Spring Roll and Asian BBQ Sauce Cervena racks always impress and the pairing of succulence and spice make a dish to remember.
V E G E TA B L E S P R I N G R O L L S
Serves 4
Julienne an assortment of fresh vegetables: zucchini, red and green capsicum, yellow squash, celery
INGREDIENTS 4 x 2-rib racks or 1 x 8-rib rack, silver-skin removed
RUB
4 spring roll wrappers
4 Shitake or rehydrated Chinese black mushrooms Chopped coriander
2 tbsp tamarind paste
Spring onions
1 tsp cracked Szechuan peppercorns
Soya or mung bean shoots
1 tsp brown sugar
Salt and pepper
1 pinch Chinese five spice powder
METHOD
1 tsp sea salt.
Sauté vegetables julienne in oil with garlic, add mushrooms until just soft. Add coriander leaves and bean shoots – cool.
Mix and rub into Cervena 15 minutes before cooking.
BBQ SAUCE 1 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.
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.
T O S E RV E BBQ 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.
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Cervena is available chilled and frozen in vacuum packs. For more information on Cervena please visit our website
www.cervena.com 21945
Cervena is a registered trademark of the Cervena Company LimitedŠ
Level 13, PricewaterhouseCoopers Tower 113-119 The Terrace PO Box 10-702, Wellington New Zealand Telephone (NZ) : +64 (4) 473 4500
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