VeniSon - North American Deer Farmer`s Association

— selection of cuts —
SADDLE
1
SHOULDER
2
3
4
HAUNCH
5
FLANK
Prime:
saddle and rack (contains loins)
– very tender
Haunch: hind leg, steaks roasts - tender
Shoulder:front leg, roasts, stew, ground
— HANDLING —
Follow USDA guidelines for storing and preparing
red meats. Keep refrigerated or frozen. Venison
is state inspected or USDA inspected depending
on various state regulations.
— AVAILABILITY —
Quality venison no longer is reserved for
royalty and gourmets. Thanks to the modern
techniques of animal husbandry, farm and
ranch-raised venison is available at fine
restaurants and selected retail outlets or direct
from the farm.
Somewhere in your part of the country,
someone is raising deer for the marketing
of venison.
For the nearest supplier of fresh, North
American Farm-Raised Venison, contact this
member of the
North American Deer
Farmers Association®
— CHEFS —
Venison can be elegantly served or casually
presented. It is exotic, while at the same time one
of our basic indigenous foods. Young and tender
venison needs only the simplest cooking with
perhaps a fruity sauce, colorful vegetables and a
good wine. There are many ways to prepare the
various cuts and many complementary sauces
and sides to use on the plate.
Restaurants are where everything starts and
chefs want alternatives to standard meats.
Venison has little to no marbling or exterior
fat resulting in very little waste. It is quick to
prepare and provides maximum yield. The
high protein level and the rich flavor make
venison quite filling. Large portions need not
be served.
www.nadefa.org
4501 Hills & Dales Rd NW, Suite C
Canton, OH 44708
Phone: 330.454.3944
Fax: 330.454.3950
Produced by: The Cervid Livestock Foundation, the educational and
research foundation of the North American Deer Farmers Association.
NOR T H
AMERICAN
F ARM - RAI S ED
V ENI S ON
— The Healthy Meat of Choice
— HISTORY —
— WHY CHOOSE —
FARM-RAISED VENISON
North American Farm-Raised Venison is one
of the healthiest meat choices available today.
Deer are raised in a natural environment with
a diet of grasses, forages, grains and mineral
supplements that
give their meat
its characteristic
mild flavor
and tenderness.
— HEALTHY CHOICE —
• Venison deserves a prominent place
in today’s health conscious diet.
• Farm-Raised Venison is consistent with
the American Heart Association’s
dietary guidelines for healthy American
adults when used as part of an overall
healthy diet.
• Venison has less calories than beef, a
fraction of the fat and abundant protein.
• The dark appearance of venison,
compared to other types of meats,
is due to the higher iron content, an
attribute of particular benefit to women.
• Venison is high in vitamins B6 and B12.
• Research has found that people
with allergies are usually able to
tolerate venison.
Deer have been farmed for thousands of years, back to the times of the
Pharaohs. From Aristotle’s writings, we know that the Greeks kept deer in parks
and served venison at fabulous feasts. In medieval Europe, venison was reserved
for the nobility and its consumption was considered a sign of high social status.
Early European pioneers in the new world made venison a staple of their diet.
— NATURALLY RAISED VENISON —
Farm-raised deer are efficient grazers and have a low impact on the land. Their ability to graze on native
vegetation and to conserve water naturally in their bodies makes raising them ecologically sound.
Deer farmers and ranchers monitor their herd’s health. They are raised free-ranging or farm-pastured without
growth hormones or harmful chemicals.
Most deer are slaughtered at 18-24 months of age when they are tender and mild in flavor. By taking deer
to state or federal meat plants, they are less stressed at the time of slaughter, thus keeping the meat tender.
SOME OF THE
— SPECIES OF DEER —
RAISED FOR VENISON
— HINTS FOR PREPARATION —
AXIS – Native to India, venison is light colored and
relatively mild in flavor.
ELK – Native to North America, elk is a very lean,
delicious red meat with no “wild game” flavor. It can
be substituted for traditional red meat in any recipe.
FALLOW – Native to southern Europe, a smaller
sized animal with fine textured meat and subtle flavor.
RED DEER – Larger animal with relatively mild
flavor, has a bit more grassy or woodsy taste due to
diet and an exceptionally consistent flavor.
SIKA – Native to Asia, the venison is a light colored
meat. It is very tender and mild in flavor.
WHITETAIL – Native to North America, meat
has the flavor hunters are familiar with but with
controlled raising and harvest is very enjoyable.
Each of these species is unique in their
flavor and texture. With careful farm raising
techniques, the best flavor and texture in the
venison is brought out.
Because venison is so lean, it is best to cook
the prime cuts over high heat for a short time.
Venison’s high protein level causes it to continue
cooking when removed from the heat source.
Venison should be pink when served. Less tender
cuts such as shoulder, roasts and stew meat
require slow braising or oven roasting in liquid.
For those preferring well-done meat, remove
prime cuts or burgers when
medium-rare. Cover and
let set until pink color
disburses. You may
also cook with high
heat, then add
a little wine or
stock. Cover and
simmer or slow
roast until done.