AMERICAN CHEF FOR CERVENA

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Alliance Group Ltd.

Established in 1948, Alliance Group

Ltd. markets high quality meat and

co-products to international markets.

www.alliance.co.nz

Royal Cuisine

Supplies gourmet quality

New Zealand venison to distributors

and chefs across the world.

www.royalcuisine.co.nz

Duncan Cervena

Producers of high-quality

deer products including

Duncan Cervena™ venison.

www.duncancervena.com

Mountain River Venison

We invite you to discover a taste of

nature-farmed New Zealand venison.

www.mountainrivervenison.co.nz

Five companies – supply venison under the Cervena label.

Only grass-fed, farm-raised deer qualify for Cervena. No hormone growth promotants or in-feed

antibiotics are ever used on deer inNew Zealand. The five Cervena licensees must adhere to strict

processing quality standards which ensure consistent, tender venison.

Silver Fern Farms

From the world’s best farming

environment to your plate. Our

New Zealand Lamb, Beef and

Venison is backed by the Silver

Fern Farms’ promise of freshness,

tenderness and great taste, naturally.

100% Made of New Zealand

www.silverfernfarms.co.nz

INTRODUCING CERVENA

Cervena is the name given to the inest farm-raised venison in the world. Cervena is your guarantee that the meat you receive will be tender, consistent and delicious.

As Chef Ambassadors of Cervena venison, ive chefs provide their expertise and singular style to educate consumers and chefs about today’s natural red meat.

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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 (1.1kg) 95-96%

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

THE HIND LEGThe 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%

THE SADDLE CUTSThe most traditional of venison cuts, from the saddle comes two tenderloins and either two striploins, or two eight

rib racks and two shortloins.

EIGHT RIB RACK

Use: Roasts, chops or cutlets

STR IPLO IN/SHORTLO IN

Use: Steaks, medallions,

noisettes, roasts, stir fries

TENDERLO IN

Use: 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 BUCO

Use: Slow cooking, braising

FLANK STEAK

Use: Quick grills, fajitas, stir fries

THE DENVER LEG CUTSThe 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 ( TOPS IDE )

Use: Medallions,

noisettes, steaks, roasts

Mini Roasts Medal l ionsMedal l ions or Steaks

TWO RUMPS (CUSHIONS) SHORT (SIDE) FILLET CUSHION

KNUCKLE

Use: Medallions, butterfly

steaks, steaks, roasts

Satays and St i r Fr ies

Steaks, 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 CAP TRIM EYE ROUND CAP (CUSHION)

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Grilled Cervena Venison with Coriander Falafel, Green Pepper Relish, and Lemon Tahini Sauce

To make the falafel, blend soaked chickpeas mixed with tahini, serrano chilli, garlic, toasted cumin, zest and lemon juice, red onion, mint, salt and pepper. Form flattened balls, and refrigerate.

Go to www.cervena.com for my tahini lemon sauce and green pepper and apple relish.

Drizzle Denver leg with olive oil, salt, and pepper and grill the venison to rare and place in a warm spot to rest.

Fry the falafel at 356ºF until medium brown. Season with salt.

To Serve: Gather wafer thin slices of venison on the falafel, drizzled with tahini lemon sauce and garnish with microgreens.

Finish with a small scoop of green pepper relish on the venison.

Cervena’s purity of lavor makes it a favorite choice for me. It is a very lean meat, which means it is not only healthy but very easy to prepare, with very little fat to trim before cooking. I have used Cervena from New Zealand for over 11 years and it has been on my menu at Public since day one.

Crispy Fried Cervena and Caesar Ssam

Serves 6 as a canapé or salad appetizer

For the Venison

Combine Dijon mustard, tabasco, and dried oregano and place thinly sliced Denver leg venison in the mixture, a few pieces at a time. Shake off excess mixture from the meat, then roll in panko breadcrumbs.

Go to www.cervena.com for my yuzu dressing recipe, or use store-bought caesar salad dressing.

Heat oil in a fryer to 375ºF, drop the breaded venison into the oil and cook quickly until golden brown and crispy. Remove, drain and season with salt.

To Serve: Place crispy fried venison into the romaine leaves, drizzle with the yuzu dressing, and garnish with the mori miso.

Cervena venison has

personality, but can also

do what it’s told. he

venison takes on a very

mild, rich, addictively

crunchy lavor and

texture that suit the

creamy dressing and

crispy romaine lettuce

quite nicely.

PUBLIC AND DOUBLE CROWN , NYC

AMERICAN CHEF FOR CERVENA

05

Crispy Fried Cervena

and Caesar Ssam

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I have used Cervena venison for over 15 years. My wife and I were irst introduced to it when we visited New Zealand. We saw irst-hand their farming methods. Cervena is what made us realize that humane care and handling really do affect the product. All this, combined with the healthful benefits of venison, makes Cervena a natural, humane and healthy choice.

Cervena Venison “Milanese” with Arugula Leaves and Shaved Pecorino Chianti

For the Venison

Cut Cervena Loin into 5-ounce portions. Place between plastic sheets and pound until 1/3 inch thick. Season with salt and pepper.

Bread the venison paillards in flour, egg wash and panko. Sauté in canola oil over medium heat, 2 minutes per side.

Remove medallions from pan, drain on paper towels and keep warm.

Toss arugula leaves in lemon dressing. Season with salt and pepper.

To Serve: Cut Cervena “Milanese” with a circular round cutter and place 2 medallions in the center of each plate. Top with a small amount of arugula salad and garnish with shaved pecorino.

here are just so many

ways to serve Cervena.

I know every time I

open the package that

it’s going to be perfect

so that gives me the

confidence to try new

ways of preparing it.

Cervena “Au Jus” on Rosemary Ciabatta

Prepare a marinade with balsamic vinegar, soy, red wine, maple syrup and garlic. Place venison Denver leg into marinade and refrigerate for 4-6 hours.

Preheat oven to 350ºF.

Remove venison from marinade. Season and sear the venison, then finish in oven till medium rare.

Thinly slice Cervena to 1/8 inch thickness. Layer Cervena and caramelized onions on sliced ciabatta. Heat up a red wine veal stock and place into a small ramekin.

To Serve: Serve warm with a good pile of fingerling chips.

EXECUTIVE CHEF OF MARKET SALAMANDER

CHEF/CO-OWNER OF EQUINOX, WASHINGTON DC

Cervena Venison “Milanese”

with Arugula Leaves

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I visited a deer farm in New Zealand in 2006. he freedom the animals have, the clean environment they live in, and the care the ranchers showed for their wellbeing left me very impressed. It’s no wonder that Cervena tastes so good.

12-hour Braised Denver Leg with Braised Celery Hearts and Smoked Walnuts

Marinate Denver leg overnight, then vacuum seal the meat in heat-ready bags. Set a circulator to 145ºF and place the venison in water for 12 hours.

Sear tied celery hearts until golden on all sides. Add white wine and reduce. Add reduced chicken stock, thyme, celery seeds and smoked walnuts. Lower heat, cover and cook 15 minutes. Stir in butter and season with salt and pepper. Reserve warm.

To Serve: Remove the venison from the water bath and season generously with salt and pepper. Heat a sauté pan over high heat and quickly sear the outside of the roast. Remove venison and let rest for 10 minutes. Slice venison and season again with sea salt and pepper.

Cervena is just so

versatile. It is perfect

for fast modern dishes,

and for slow cooking to

develop deep lavors too.

White Asparagus Soup with Cervena Venison and Sage Meatballs, Shaved Radishes

Cook onions and leek in melted butter until soft. Add white asparagus, white wine, bay leaf, sage leaves and fennel seeds. Reduce by 75%. Add chicken stock and cream and simmer for 30 minutes. Purée in small batches with mascarpone. Strain. Season with salt, pepper and vinegar.

Preheat oven to 400ºF. Mix ground Cervena, bacon, breadcrumbs, eggs, sage leaves, parmesan, black pepper and salt. Let sit cold 20 minutes. Portion into 1-inch size balls. Roast until meatballs are cooked through.

Toss together shaved radishes, white asparagus, olive oil and sage leaves. Season with salt and lemon juice.

To Serve: Garnish meatballs with radish salad. Pour in white asparagus soup to finish.

SPRING RESTAURANT GROUP , CHICAGO IL

12-hour Braised Denver

Leg with Braised Celery

Hearts and Smoked Walnuts

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I enjoy using Cervena venison because its quality and versatility are second to none and its standards are consistently what we as chefs expect. It is also a product our customers love to see and taste. It can be used in so many diferent ways and always keeps our customers wanting more.

Cervena Venison Sausage Gumbo

To make the Sausage

Marinate diced venison and pork butt in beer overnight. Grind the meat twice through a 1/4-inch plate. Thoroughly blend with salt, pepper, yellow mustard seed and crushed red pepper. Stuff into hog casings, and tie off into 6-inch links. Poach in simmering water until sausages are firm.

For the Gumbo

Brown and render the sausage; sear diced denver leg, remove venison and rest. Add minced garlic, yellow and red peppers, and onion, and sauté until vegetables are tender.

Add chicken stock and bring to a simmer. Whisk in a roux until it is incorporated. Simmer for 30-45 minutes, then add and reheat venison. Season with the hot sauce, Worcestershire, and salt and pepper.

To Serve: Serve gumbo with cornmeal drop biscuits.

Cervena Venison Chop, Candied Radishes and Duck Conit Spoon Bread

Combine red radish, granulated sugar, veal stock and unsalted butter. Simmer until radishes are tender. Strain radishes and reduce the liquid until syrupy. Stir in butter.

For the spoon bread, combine duck confit, eggs, heavy cream and small pieces of brioche in a baking dish. Bake in 320ºF oven.

Season the venison double chop with salt and pepper. Sear on both sides to get a good crust. Finish in oven until medium rare.

To Serve: Spoon some of the spoon bread onto the plate and add radishes and Cervena venison chop. Drizzle with the radish reduction.

CHEF AND MANAGING PARTNER CATALAN FOOD & WINE , HOUSTON TX

I enjoy working

with classic regional

dishes and giving

them a modern take.

Fresh, local produce

is important to my

cooking philosophy,

but so is using the best

ingredients, and that’s

why we chose Cervena.

Cervena Venison

Sausage Gumbo

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My involvement in sustainable cuisine practices means I look hard at the products I serve, and the claims they make. he farming systems, the feeding regimes and the quality of Cervena venison from New Zealand mean I’m proud to have it on my menus.

Cervena Venison Borscht

Bring beef broth, sachet (peppercorns, bay leaf and thyme) and Cervena shanks to a boil. Reduce heat, cover and allow to simmer until the meat is tender. Remove shanks and sachet, cool meat and pluck from bones. In the same pot, cook diced red and yellow beets in the broth until tender, about 20 minutes. Remove from the broth and reserve with the meat.

Cook diced potatoes and carrots together until tender; drain and reserve. Cook sliced leeks in boiling water for about 1 minute. Drain and reserve.

Add the venison and all the vegetables back into the broth. Check for seasoning.

To Serve: Ladle into bowls. Garnish with a drizzle of crème fraîche, finely sliced scallions and dill.

Cervena’s versatility

and its mild lavor

adapt to all the

Wine Country-Asian

accented menu I serve

at Silverado Resort…

from soup and summer

salads to traditional

roasts and center of the

plate items – there’s a

cut of Cervena that

works for all of them.

Cervena Shabu Shabu

Slice Cervena loin into thin ribbons.

Make a flat omelette; allow to cool and cut into chiffonade ribbons.

Bring 3 quarts of chicken stock to a boil with bruised ginger and garlic; simmer for 5 minutes. Remove the garlic and ginger.

Heat udon noodles in chicken stock. Remove and divide evenly among large soup bowls.

Heat sliced leek, halved shiitake mushrooms, Chinese cabbage, cubed tofu and sliced scallion in stock and divide equally into bowls.

Lastly, poach the Cervena slices in stock until rare, about 10 seconds. Divide equally among bowls.

Bring stock up to a rolling boil and pour it evenly over contents. Garnish with chiffonade of omelette, finely sliced scallions and cilantro.

To Serve: Serve immediately with sesame dipping sauce.

SILVERADO RESORT , NAPA CA

Cervena Shabu Shabu

Level 13, PricewaterhouseCoopers Tower

113-119 � 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.com

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For more information about Cervena and its licensed brands, please visit the following websites:

www.silverfernfarms.com

www.duncancervena.com

www.broadleafgame.com

www.dartagnan.com

www.alliance.co.nz

www.royalcuisine.co.nz

www.mountainrivervenison.co.nz

www.nzlamb.com