One closely trimmed striploin steak of venison from New Zealand - one of the best cuts when it comes to venison meat. What you see in the image is one 250g (8.8oz) piece cut into two smaller medallions for presentation. Mountain River venison striploin is exceptionally lean with almost no visible fat. This delicate steak needs to be cooked with olive oil or butter on slow heat to medium-rare in a fry-pan or skillet. Not more, not less. Tender and full of flavor - made for special occasions. . Remove from heat once the core temperature reaches 50 degrees Celsius (122 degrees Fahrenheit). Serve with all-natural blueberry sauce with that exquisite touch. 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. Read more below.
| Contents | 1 striploin cut |
| Weight | Approx. 250g (8.8oz.) |
| Serves | Serves 1-2 |
| 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 | Cast-Iron Skillet, Fry-Pan |
| Expiration | Frozen: see packaging label (usually more than 3 months) Chilled: Please consume unopened pack within 3 days. |
| Also known as | Deer meat, saddle, striploin, sirloin, loin, backstrap |
| Country of Origin | New Zealand |
| Ingredients | Venison |
| Cut from | Striploin |
| Category | Steaks |
| Packaging | Individually vacuum packed |
✔ 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 striploin cut. Open the pack and pat them dry with a kitchen paper towel. In the image shown we have cut the striploin piece into two smaller striploin medallions for presentation.
Sprinkle lightly with sea salt and freshly ground black pepper.
Prepare a skillet or fry-pan with olive oil or unsalted butter. Low-to medium heat. You need to hear the medallions sizzling.
Keep turning them often so they are cooked evenly on all sides. Venison is very lean and cooks very fast - make sure you don't overcook them. Use a thermometer or your finger to determine doneness. Venison should not be cooked past medium-rare for the best taste experience.
Once the internal temperature of the striploin medallions has reached 50 degrees Celsius (122 degrees Fahrenheit) remove them from the heat and place them on a cutting board.
Allow them to rest for 5 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.
Cut the medallions into smaller slices for serving. Perfectly cooked to medium-rare.
Serve with all-natural sugar-free blueberry sauce as a topping.
Enjoy top-quality venison 5-star style right at home.
Translated from Japanese: It was a fine and soft steak. The fat is moderate, it seems to be light and it’s tasty. Not only is it delicious, but it’s also nutritious and I didn't have heartburn or an stomach upset, so it's the number one steak I want to keep reordering. I made a sauce by adding lemon juice and a little sugar to the organic wild blueberries that are also sold here, which also went well with the steak!
