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One tenderloin filet weighs about 400g (14oz.) and one pack contains 2 whole, closely trimmed, steak-ready tenderloin filets (aka. chateaubriand). Mountain River 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. Please cook slowly to medium rare and remove from heat once the core temperature reaches 53 degrees Celsius (130 degrees Fahrenheit). See the cooking instructions below.
Venison, the other red meat. Often found on the menus of upscale restaurants throughout the world. Venison is known to be very low in cholesterol and is a healthier choice when it comes to red meat. Most folks associate venison with gamey odor and tough meat - that is most likely wild venison. Give our Mountain River venison a chance, it'll change your concept on venison.
Our Mountain River premium quality venison comes from deer that is sustainably all-time pasture-raised in small herds on very large pastures run by families on the South Island of New Zealand. These venison 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.
Of course, our pasture-raised 100% free-range venison is strictly non-factory farmed. The deer are raised for about 20 months all naturally through summer and winter. Free of antibiotics, growth hormones and any other nasties. Deer feed on grass all their life, during the colder winter and shortages of pasture grass the deer are fed haylage (grasses and legumes) and silage (green foliage crops) and all-natural vitamins and minerals.
| Contents | 2 whole tenderloin filets |
| Weight | Total approx. 800g (1.7 lbs.) |
| Serves | Serves 3-6 |
| Shipping | Shipping and delivery is frozen |
| Handling | Keep frozen below -18°C (32°F) |
| Defrosting Time | In the fridge: approx. 48h In ice-water: approx. 2h |
| 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 |
| Ingredients | Venison |
| Cut from | Tenderloin |
| Category | Steaks, Roasts |
| Packaging | 2 pieces vacuum-packed together. You can partially defrost, separate and refreeze again. |
✔ 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.
✔ Venison meat is the healthier option for red meat. Recognized as one of the most nutritious of all red meats, remarkably low in fat and a great source of healthy protein. Rich in vitamin B, especially vitamin B12 and B6.
The Mountain River farms are located by the Rakaia River, which flows from the mountainous Southern Alps to the Pacific Ocean. Mountain River produces top-quality venison on their own and neighboring farms, by operating the farming, processing, and marketing as a partnership. The pasture-raised venison is strictly non-factory farmed and raised for about 20 months all naturally. Free of antibiotics, growth hormones and any other nasties. Deer feed on grass all their life, during the colder winter and shortages of pasture grass the deer are fed silage and haylage and all-natural vitamins and minerals when necessary. Although deer in New Zealand has been domesticated since the 70s, the deer is harvested on the field - just like wild venison.
| Breed | Domesticated Red Deer |
| Farm/Ranch | Family-owned and operated farms in the South Island, New Zealand: Charlie Ewing and family at Cattle Flat Station 2211 Mt Aspiring Road, Wanaka, South Island, New Zealand Bruce and Becky Hood and family at Mt Hutt Station Corner of Highway 77 Mt Hutt Station Road, South Island, New Zealand Northbank Station Bankside 7783, Rakaia, South Island, New Zealand Donald and Leigh Whyte at Whyte Farm 1573 Ashburton Gorge Rd, RD1, Ashburton 7771, South Island, New Zealand |
| Region | Canterbury Highland and Canterbury Plains, New Zealand |
| 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 as 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 the 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.
