Cut Thickness and Cooking Guidelines:
Creating a delicious Cervena® dish is simple if you follow the guidelines listed below. Because Cervena natural tender venison is mild, tender and requires no marinating -- it is important to pay close attention to these simple tips. Cervena's mild, distinctive flavor lends itself to a variety of cuisines.
Use this chart as a guide only as pan and grill temperatures vary. The below cooking times are based on a preheated pan, grill or oven.
| Cervena Cuts |
Cooking
Method |
Cut
Thickness |
Cooking Guidelines |
| Steaks, Medallions, Hind leg cuts, striploin /shortloin, tenderloin, cutlets |
Pan Frying |
1 inch (1.50 cm to 2.75 cm) thick steaks, medallions, butterfly steaks, cutlets |
Cook over high heat 2 minutes each side |
| Saute/Stir Fry Strips, Hind leg cuts striploin/ shortloin, tenderloin |
Sauteing/ Stir Frying |
1/4 inch (.50 cm) wide strips |
Cook over high heat for 30 to 40 seconds |
| Roasts, Hind leg cuts, rib rack, striploin, shortloin, tenderloin |
Roasting |
1 lb. to 1 lb. 3 oz pieces (500g to 600g) |
Seal meat over high heat. Cook in pre-heated 450° F (220° C) oven, allowing 3 minutes for every 1/2 inch (1cm) of thickness. Minimum 15 minutes for rare roasts. Rest for 5 to 8 minutes. |
| Steaks, Medallions, Hind leg cuts, striploin/ shortloin, tenderloin, cutlets |
Grilling |
3/4 inch (1.50 cm) steaks, medallions, butterfly steaks, cutlets |
Cook over high heat 2 to 3 minutes each side |
| Steaks, Medallions, Hind leg cuts, striploin/ shortloin, tenderloin, rib rack, cutlets |
Barbecuing |
1 1/2 inch (3 cm) steaks, medallions,cutlets |
Cook over high heat 2 to 3 minutes each side for rare |
| Kebab cubes, Hind leg cuts |
Kebabs |
1 inch (1.50 cm to 2.75 cm) cubes |
Seal meat over high heat 2 minutes each side |
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Internal Cooking Temperatures:
Cervena, being a naturally lean meat, is best served rare or medium rare, then rested to ensure maximum juciness and tenderness. If overcooked, it becomes tough and dry.
| |
Rare |
Medium Rare |
Medium |
Cervena Steak
1/4 lb. (125 g)
3/4 in. (2 cm) thickness
(rested for 3 minutes) |
104° F (40° C) |
111° F (44° C) |
129° F (54° C) |
Cervena Leg Roast
0.91 lb. (412 g)
1 3/4 in. (3.5 cm) thickness
(rested for 5 minutes) |
135° F (57° C) |
136° F (58° C) |
140° F (60° C) |
Note: temperatures taken after resting to allow the juices to disperse evenly.
As with all meats, Cervena should be served immediately if cooked at internal temperatures of below 145° F (63° C) to reduce the level of bacteria growth.
Reheating:
Cervena is best eaten freshly cooked, however pre-prepared dishes (e.g. casseroles) must be reheated thoroughly to 181° F (83° C). Reheat casseroles only once.
Cervena on the Grill