One tenderloin filet of venison from New Zealand. One tenderloin weighs about 300g (10.5oz.) and is closely trimmed, steak-ready. This top-quality venison tenderloin is exceptionally versatile, allowing you to prepare it in a skillet, oven, or on a grill - as a whole roast or as steak medallions. This tenderloin is fork-tender and will impress you and anyone who has never tried venison before. Cook slowly to medium rare for the best results. See the cooking instructions below.
Venison, the other red meat. Often found on the menus of upscale restaurants throughout the world. Most folks associate venison with gamey odor and tough meat - that is most likely wild venison. Give our free-range farmed venison a chance, it'll change your concept on venison.
Our premium quality venison comes from deer that is sustainably all-time pasture-raised in small herds on very large pastures run by real family farms of New Zealand. The deers are purely bred for taste. The difference between pasture-raised venison and wild venison is subtle delicate flavor and superb tenderness mostly due to a healthy, low-stress life and a careful selective breeding process. It goes without saying that the animals have never been treated with antibiotics or growth hormones.
| Contents | 1 whole tenderloin filet |
| Weight | 300g (10.5oz) |
| Serves | Serves 2-3 depending on the serving style |
| Shipping | Shipping and delivery is frozen |
| Handling | Keep frozen below -18°C (0°F) |
| Defrosting Time | In the fridge: approx. 48h In ice-water: approx. 5h |
| Cooking Method | Grill, Cast-Iron Skillet, Fry-Pan, Oven |
| Expiration | Frozen: see packaging label (usually more than 3 months) Chilled: Please consume unopened pack within 3 days. |
| Also known as | Deer Tenderloin, Venison Filet, Venison Tenderloin, Venison Steak, Cervena Venison, Chateaubriand |
| Country of Origin | New Zealand |
| Ingredients | Venison |
| Cut from | Tenderloin |
| Category | Steaks, Roasts |
| Packaging | Vacuum packed |
| Brand | First Light Venison |
| Importer | Horizon Farms, Inc. |
✔ Humanely raised and treated with respect. Sustainably raised in small herds on large pastures in Canterbury Highlands and Plains of the South Island, New Zealand.
✔ No subtherapeutic use of antibiotics. No growth-promoting hormones, no nasties. No factory farming. Domesticated deer live a stress-free and healthy life and are harvested on the field.
✔ Compared to wild venison: Domesticated venison meat has no gamey texture and taste. It has a consistent flavor profile and is tender and mildly flavored.
✔ Deer naturally feed on grass all their life and are fed all-natural vitamins and nutritions, haylage (grasses and legumes), and silage (green foliage crops) in winter when fresh, green pasture is limited.
| Breed | Domesticated Red Deer |
| Farm/Ranch | Kotare, East Coast Beckford, Hawke's Bay Te Kawa, Manawatu Forest Gate Farming, Hawke's Bay Glenmore, Hawke's Bay Landcorp, Central Plateau Haunui, Hawke's Bay Riverslea, Hawke's Bay Seaforth, Hawke's Bay The Steyning, Hawke's Bay JO Adams & Son, Central Plateau Waihi Pukawa, Central Plateau Kinross, Manawatu Link Farm, Manawatu Tuatahi, Central Plateau Rengiatea Station, Central Plateau Tarndale, Manawatu Waimarie, Manawatu |
| Region | North Island |
| Breeding | Raised in small herds on large pastures their entire lives. |
| Feeding | Pasture grass-fed their entire lives. During winter and shortage of fresh green grass: haylage (grasses and legumes) and silage (green foliage crops), and all-natural vitamins and minerals. |
| Traceability | 100% fully traceable from grass to fork. |
Completely defrost the tenderloins. Open the pack and pat them dry with a kitchen paper towel.
For a better experience, we recommend removing the silver skin/sinew.
Use a sharp knife and cut closely under the silverskin, then slide towards yourself while holding and stretching the silverskin as seen in the image.
Don't worry about inconsistencies while removing the silverskin - they will be unnoticeable once cooked.
Generously coat with extra virgin quality olive oil. Make sure the frypan gets enough oil as well.
Then season with coarse sea salt and freshly ground coarse black pepper. We like to add dry thyme leaves. Although salt and pepper are sufficient for great quality venison. You can use a seasoning of your choice. Herby seasoning goes very well with venison.
Use a skillet or fry pan. Cook on low/medium and keep turning the tenderloin so it cooks evenly on all sides. Venison tenderloin is very lean and cooks very fast. Please use a thermometer as it is impossible to feel the doneness due to the tenderness of the tenderloin.
Once the internal temperature of the tenderloin has reached 54 degrees Celsius (130 degrees Fahrenheit) quickly remove from the heat and place them on a cutting board.
Cover lightly with aluminum foil and let them rest for about 10 minutes. Juices will flow out so make sure your cutting board has a juice groove. By the way, the red juice is actually myoglobin and not blood.
There are two ways of serving tenderloin. Slices and steak medallions. We prefer steak medallions. They look great and feel luxurious.
Simply slice into thick medallions and serve with vegetables especially sweet potatoes. Mini potatoes cooked with the skin also do a great job. Mushrooms, asparagus, broccoli, or cauliflower are our favorites.
The other serving method is to cut thinner slices and serve similar to a beefsteak. If you are a sauce fan, say no more. Go for the blackberry sauce. Actually, any blackberry jam will do just fine.
This tenderloin is incredibly fork-tender, yes you can cut it with a fork! Enjoy top-quality venison.
