Venison


VENISON IS A LEAN TENDER MEAT WITH A SUBTLE BUT GAMEY FLAVOUR.


Venison Common Cuts

STRIPLOIN AND TENDERLOIN

Ideal for pan frying, BBQ or Roasting. Also suitable for stir-fry’s.

WHOLE LEG BONE OUT/IN

Suitable for roasting whole, the leg can also be broken down to the primal cuts that can be cut across the grain into steaks and cooked the same as the loin. It can also be diced and used in slow cooked wet dishes. Best cooked to medium rare.

LEG CUTS DENVERED (SILVER SKIN REMOVED)

Rumps, topsides, silversides and rounds

Can be seared and roasted whole or sliced across the grain into steaks or stir fry strips. Cooking method is the same as for the loin.

SHOULDER BONED OR BONED AND ROLLED

Can be used for slow roasting or diced for wet dishes, casseroles and curries. The shoulder needs longer and slower cooking than the leg.

DICED

Used for wet dishes such as casseroles and curries. Sear gently then cook at low temperature for 1 hour @100C.

MINCE

Ideal for pan frying, pasta sauces and rissoles.

Venison Cooking Tips

IT’S LEAN, DON’T OVER COOK IT

Venison is very low in fat and is best served medium-rare. This equates to an internal
temperature of 57°C/135°F if you’re using a meat thermometer.

DON’T COOK COLD

Bring the meat to room temperature before cooking it.

OIL THE MEAT NOT THE PAN

When grilling, barbecuing or pan-frying steaks, first brush each side of the meat with a little
oil, before searing for one minute each side per cm thickness and then cook to rare.

Take of the heat and rest for 5-10 minutes under foil or in a warm oven. Cooking any more than medium rare will tend to dry out the cut due to its low fat content. Best cooked whole and then sliced.

ROASTING – SALT PLUS HEAT EQUALS CRISPY AND DELICIOUS

When roasting larger cuts, first sear all sides of the meat to seal in the juices.

The roasts should be seared before cooking and then roast at a moderate temperature 15 minutes per 500gm @ 180C then rested for 20-30 minutes after cooking.

KEEP STIR FRY MOVING

Venison stir fry only takes a couple of minutes cooking on a high heat – just remember to
keep the meat moving in the pan or wok to avoid over-cooking.

REST IT

After cooking, let your venison rest, covered, for 5-10 minutes to allow the juices to evenly
disperse.

Venison - Size & Packaging Information


VenisonSIZE AND PACK
Whole Carcass20 to 50 kg
Bone In SaddleIW/VAC
Frenched RacksIW/VAC
Striploin standard trimVacuum pt
TenderloinVacuum pt Approx 2kg/Pt
Tenderloin RetailTray Vacuum Skin Pt
Smoked / ProsciuttoVacuum pt
Whole Leg Bone InIW/VAC
Whole Leg Bone OutIW/VAC
Denver LegVacuum pt One per
Rumps / TopsidesVacuum pt
Leg Steak RetailTray Vacuum Skin Pt
VenisonSIZE AND PACK
Forequarter Bone inVacuum pt
Shoulder Bone Out FlatVacuum pt
Shoulder boned and rolledIW/VAC
DicedVacuum pt 2kg
SausagesFresh / frozen
ShanksR/Weight
Osso BuccoLoose
BonesCartons approx. 15 kg
MinceVacuum pt 2kg
NeckVacuum pt
Trim Fresh / FrozenCtn / Vacuum pt 5kg