Summer Grill Recipes & Cooking Tips
Barbecuing Cervena is a delicious, easy way to enjoy this versatile meat. Simply barbecue Cervena venison in the same way that you would other red meats, with just a little more care to ensure it is not overcooked, as Cervena has a very low fat content it will cook quickly.
We have lots of summer recipie ideas and cooking tips in our Summer recipie section.
- Always preheat the, grill, heavy fry pan or barbecue before cooking New Zealand Cervena venison;
- There is no need to marinate Cevena, which is naturally tender when cooked correctly. However, sauces or brief marinades may be used as an accompaniment or light flavour enhancement;
- The most critical factor is not to overcook Cervena. Because it is so lean, overcooking may cause dryness. Cook Cervena quickly over high heat, and serve rare or medium-rare for maximum flavour and tenderness.
- 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.
- Cooking times on the BBQ – Stirfry – 30 to 40 seconds over a high heat. Medallions - allow about 1 minute per side per cm.
- Cover Cervena after cooking and leave for a few minutes in a warm place before serving. This will allow the venison to relax and natural juices to disperse evenly. Do not reheat New Zealand Cervena venison unless it is in a casserole.
BBQ Cervena Medallions with Summer Vegetables and a Walnut Pesto