How to prepare Cervena venison
Tips for Cooking Cervena Venison
- Remove the venison from the packaging and allow it to breathe. The mildly funky odor is natural and will dispel in minutes, and the meat will regain its rosy red hue.
- Always pre-heat the cooking surface. Cervena should be cooked fast over high heat due to its low fat content. Brush or spray the grill or pan with oil before cooking; the added fat helps prevent sticking and drying out.
- We suggest Cervena be served medium rare to medium for optimum flavor and texture.
- Cervena needs no marinating; it benefits from having its delicate flavors enhanced with seasonings, so marinate only if you want flavor variety.
- Because of its high protein and low fat levels, Cervena will continue to cook for a while after it is removed from the heat. Allow the meat to rest for 5 to 10 minutes before cutting and serving.
Note: Like other meat, venison is a potential source of toxoplasmosis, which can be harmful to unborn babies and those with weakened immune systems. Like other meat, venison should therefore not be eaten raw or under-cooked during pregnancy or by people with weakened immune systems.
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