everyone loves these
prepare this dish in 30 to 40 minutes
A great warm weather dish
Fresh clean tastes of spring vegetables and grilled Cervena.
an elegant warm weather dish
Anthony Jacquet, Chef, Getty Center Museum, Los Angeles, Ca
Whitney Flood, Executive Chef/Owner of Bon Mélange Catering in Los Angeles CA.
Cervena Venison Loin with spring pea ravioli tossed in fontina fondue and a quick sauté of pea tendrils.
By Steve Mannino, Executive Chef, The Presidential Golf Club, Dulles, VA
The Ultimate Surf and Turf Cervena Venison Medallion and Butter Poached Shrimp with a Creamy Goat Cheese Remoulade - By Peter Pahk, Executive Chef Silverado Resort, Napa CA
Andrew Hambly, Chef de Partie at Scaramouche Restaurant, Toronto
Chris shows off how local produce mixes well with Cervena venison.
A modern take on a classic chicken fried steak.
Local Texas Arugula & Blueberies, Texas Pecans, "Pure Luck" Goat Cheese Vinaigrette
This recipe may seem a bit of a chore, but it is well worth the effort and all of the work is done ahead of time, leaving all the time in the world to enjoy your guests and your party. They can even be fried in advance and served at room temperature. These golden morsels will keep hunger at bay throughout the night.
Created by Florida International University's Chef Roger Probst, a healthy, delicious Med-Cajun inspired dish perfect for Miami’s warm temperatures.
A light, bright salad.
The Broadleaf Best Cervena Entree.
Cervena venison has personality, but can also do what it’s told. In this recipe it replaces lamb in what could be a typical Middle Eastern flavored dish, adding beautiful flavor and texture to the dish, not to mention the brilliant red color.
Student Andrea Buchanan was awarded first prize in the 2009 Pure New Zealand Cuisine recipe competition for a menu using New Zealand ingredients, including this venison recipe.
Tender venison mixed with succulent slow roasted beetroot and a tangy tomato sauce creates a delicious summer lunch.
A succulent venison chop with fresh salsa verde and a delicious blue cheese dumpling.
White Asparagus Soup With Cervena Venison and Sage Meatballs, shaved radishes
Chefs note: some times the larger flatter pieces of Denver leg aren't as easy to cut into perfect little noisettes, therefore searing whole resting well and then slicing thinly make a great hero for a warm salad
Chefs note: It is very important to not over-cook venison. Due to its incredible leanness the key to keeping this meat succulent and tender is by never cooking beyond medium rare and resting the meat for a minimum of 5 minutes in a warm place for the muscles to relax and retain the natural juices when cut into.
Cold tea smoked venison with beetroot marshmallow.
This is sure to impress guests; a great fresh summer meal with an array of flavours.
Impress your guests with delicious Asian inspired starters
Out to impress? Try cooking this flavour filled recipe
A fresh take on a winter or summer christmas dinner recipie
Umami is the Japanese word for their observation of a 5th taste (the others are salty, sweet, sour, bitter). It refers to foods with a high concentration of certain glutamates. There are a number of those foods in this burger, Cervena is the perfect conduit to bring them together in harmony.
This is a quick and easy dish that can be served as an appetizer or main course. It fits well with the Palio diet, and is great a low fat dish as well.