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Easter Weekend | Venison

Whether you’re creating snack plates for a crowd, or a signature dish for Easter Weekend, venison is a great choice. Once known as hunters’ food, these days beautiful venison is found on almost every restaurant menu. Lean and delicate, venison is perfect for everyday dishes and for special occasions such as Easter; this perfect meat is rich in flavour, low in fat and high in protein, with significant antioxidants and an excellent source of iron. With its intense meaty flavour a little goes a long way making it economical - perfect sliced in warm salads, diced & spiced for kebabs, slow cooked in Birria tacos or decadent Venison Wellington with Meadow Mushrooms field mushrooms and golden pastry.


Founded in 1948, Silver Fern Farms is New Zealand’s leading venison supplier, and an industry leader in environmental sustainability and the humane treatment of animals – happier animal, tastier meat. The company is well known for its premium meat, and is the only red meat supplier to join New Zealand’s Climate Leaders Coalition.


Venison can be transformed in so many ways; it can be roasted, sautéed, cured, minced, sous-vide, stir-fried or even served raw. You want to avoid the meat being tough, so when cooking, it’s best to go for either hot and fast, or long and slow.


FAST AND FURIOUS

Medallions and larger cuts like loins or fillets are delicious when seasoned, seared in a hot pan and quickly finished in the oven before resting to allow the juices to settle. Try venison medallions; pat the medallions dry, season with salt, pepper and Dijon mustard, and sear quickly in a little hot oil. Turn when they form a crust, and add butter and a few sprigs of thyme, Keep basting the medallions for 30 seconds before removing from heat and allowing the meat to relax.


LOW AND SLOW

If you’re going for the long version, use plenty of aromatic herbs and spices so the venison melts in your mouth. A hearty venison stew accompanied with seasoned, fluffy mash and leafy greens is always a showstopper.



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